Cooking with Sriracha: The Asian Chili Paste That Can Change Your Cooking

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Cooking with Sriracha The Asian Chili Paste That Can Change Your Cooking

By BookSumo Press All rights reserved

Published by http://www.booksumo.com

Table of Contents Korean Vegetable Hot Pot 7 Easy Pho 8 Japanese Beef 10 Spicy American Ribs 12 Black Bean Burger 14 Louisiana Crab 16 Baked Sriracha Thighs 17 Artisanal Burger 18 Cheddar Sriracha Loaf 19 Spicy Pineapple Beef 20 Sriracha For Breakfast 21 Sriracha Spread 22 Roasted Kale 23 Asian Eggs 24 Bangkok Sriracha Chicken 25 Sweet Pepper Tuna 26 Asian Style Cauliflower 27 Asian Style Asparagus 28 Asian Style Noodles 29 Sriracha Snack 30

Spicy Honey Tenderloins 31 Smoked Paprika Wings 32 Ginger Kebabs 33 Classical Wontons 34 Thai Style Flame Chicken 35 Tokyo Burgers 36 Curry and Coconut Stir Fry 37 Mushroom Sriracha Soup 38 Southeast Asian Chicken Wings 39 Louisiana Chowder 40 Rustic Vegetarian Squash 41 Deep Fried Avocado 42 Sriracha Shrimp 43 Spicy Steak 44 Beef Dump Dinner 45 Spicy Quinoa 46 A Soup from Vietnam 47 The Best Vietnamese Pho 48 Thai Style Salmon 49 Japanese Beef Patties 50 Mediterranean Falafel 51

Japanese Beef 52 Sweet and Spicy Chicken 53 Sriracha Summer Salad 54 Thai Stir-Fry Noodle 55 Spicy Salmon 56 Hanoi Rice Noodle Spicy Salad 57 Mediterranean Dressing I 58 Beef and Tofu Stir Fry 59 Indo-Chinese Sate 60 Bangkok Meets Morocco Wraps 61 Hot Hawaiian Wraps 62 California Wraps with Thai Spicy Mayo 63 Backyard Picnic Radishes 64 Natural Ramen Noodles 65 Oriental Chili Chicken and Ramen Stir Fry 66 Spicy Tofu Stir Fry 67 Peanut Sauce with Veggies & Steak Stir Fry 68 Spicy Pink Shrimp 69 Japanese Mussels 70 Chicken Breasts Soup 71 Enjoyable Seafood Meal 72

Sweet Thai Chile Fried Rice 73 Late July Spring Rolls 74 Simple Sriracha Chicken 76 Easy Wonton Soup 77 Spicy Shrimp 78 Black Seafood Burgers 79 Asian Italian Burgers with Cajun Mayo 80 Honey Sriracha Green Beans 81 Southeast Asian Halibut 82 Elegant Ceviche Wraps With Sriracha 83 Crunchy and Juicy Noodles Burgers 84 Maui Chicken 85 Fried Mushroom with Chili Sauce 86 Buffalo Scallops 87 Japanese Chicken Drumsticks 88 Texan Steak Toppers 90 House Fried Rice 92 Amelia Island Oysters 94 Sambal Ramen Salad 95 November’s Chowder 96 BBQ Sauce with Seoul 97

Really Rustic BBQ Sauce 98 Authentic Cantonese Soup 99 Buffalo Spinach 100 California Shrimp Bowls 101 Creole Spicy Glazed Okra 102 Thai Style Brussel Sprouts 103 Chili Chive Dressing 104 Vegetarian Delight 105

Korean

Vegetable Hot Pot

Prep Time: 30 mins Total Time: 1 hr Servings per Recipe: 4 Calories 569 kcal Fat 19.3 g Carbohydrates 63g Protein 34.9 g Cholesterol 243 mg Sodium 574 mg

Ingredients 1 English cucumber, cut into matchsticks 1/4 C. gochujang (Korean hot pepper paste) 1 bunch fresh spinach, cut into thin strips 1 tbsp soy sauce 1 tsp olive oil 2 carrots, cut into matchsticks 1 clove garlic, diced 1 pinch red pepper flakes 1 lb thinly-sliced beef top round steak

1 tsp olive oil 4 large eggs 4 C. cooked white rice 4 tsps toasted sesame oil, divided 1 tsp sesame seeds 2 tsps gochujang (Korean hot pepper paste), divided (optional)

Directions 1. Get a bowl, combine: 1/4 C. gochujang paste and cucumber. 2. Now get 2 C. of water boiling then add in the spinach and boil everything for 4 mins. 3. Remove all the liquids and squeeze out as much moisture as possible from the spinach using a cheesecloth. 4. Place the veggies in a bowl and combine them with the soy sauce. 5. Now begin to stir fry your carrots in 1 tsp olive oil for 4 mins. Then add in your garlic and cook everything for 2 more mins. Add the cumber mix and the pepper flakes and get everything hot. 6. Once the mix is hot pour everything into a bowl. 7. For 6 mins each side fry your beef. In a separate pan and begin to fry your eggs in 1 tsp of olive oil for 3 mins. 8. The white portion of the eggs should be cooked with the yolk somewhat runny. 9. Divide your rice between 4 bowls then layer your spinach on top, add some of the meat, then add an even amount of cucumber mix. 10. Lay 1 egg into each bowl and top each one with some sesame seeds, gochujang paste, and 1 tsp of sesame oil. 11. Enjoy. Korean Vegetable Hot Pot

7

EASY

Pho

Prep Time: 15 mins Total Time: 2 hrs 30 mins Servings per Recipe: 4 Calories 755 kcal Fat 27.3 g Carbohydrates 99.7g Protein 24 g Cholesterol 87 mg Sodium 1524 mg

Ingredients 1 whole cardamom pod 2 whole cloves 1 star anise pod 1 tsp fennel seeds 2 tsps coriander seed 1 (2 inch) piece fresh ginger, peeled and smashed 1/2 onion, peeled 1 turkey carcass 8 C. water, or more as needed 1 (16 oz.) package dried flat rice noodles 1/4 C. fish sauce

salt to taste 1 C. shredded leftover cooked turkey 1 tbsp shredded fresh basil leaves 1 tbsp chopped fresh cilantro 1/4 onion, thinly sliced 1 lime, cut into wedges 1 tbsp chili-garlic sauce

Directions 1. Begin to toast the following: coriander, cardamom, fennel, star anise, and cloves. 2. Let the spices toast for 6 mins. 3. Now add everything to some cheesecloth and tie the spices in a bunch with some kitchen string. 4. Start to sear half of your onions and your ginger on all sides for 4 mins each side. 5. Now get the following boiling in a big pot: onion, turkey, ginger, water, and the bundle of spice. 6. Once the mix is boiling set the heat to low and let the contents gently cook for 2 hours. 7. Get your noodles boiling in water and salt for 6 mins then remove all of the liquids. 8. Take out everything from the soup and strain the liquid to remove any bits of meat. 9. Add in some salt and the fish sauce. 10. Get your serving bowls, and evenly divide the turkey and the noodles, between them. 8

Easy Pho

11. Top the servings with the sliced onions, cilantro, and basil. 12. Now pour in your strained soup and top each serving with some hot sauce and a piece of lime. 13. Enjoy.

9

JAPANESE

Beef

Prep Time: 30 mins Total Time: 1 d 8 h 45 m Servings per Recipe: 8 Calories 297 kcal Fat 16 g Carbohydrates 19.4g Protein 19.4 g Cholesterol 47 mg Sodium 3279 mg

Ingredients 1/4 C. kosher salt 1/4 C. brown sugar 3 C. warm water 2 (3/4 lb) beef tenderloins 1/2 C. chunky peanut butter 1/4 C. apple cider 2 tbsps soy sauce 2 tbsps white vinegar 2 tbsps honey 2 tbsps peanut oil

2 tbsps Thai chili paste 2 tbsps Sriracha chili sauce 4 cloves garlic, finely diced 2 tbsps fresh ginger root, finely chopped 1/4 C. finely chopped green onions 1/4 C. diced fresh cilantro (optional)

Directions 1. 2. 3. 4. 5.

Get a bowl, mix: quarter of a C. of warm water, brown sugar, and salt. Stir the mix until it is smooth. Now add in your beef and stir the contents again to evenly coat the meat. Place a covering of plastic on the bowl and put everything in the fridge for 8 hrs. Get a bowl, combine: cilantro, peanut butter, green onions, apple cider, ginger root, soy sauce, garlic, vinegar, chili sauce, honey, chili paste, and peanut oil. 6. Stir the mix then place everything in the microwave with the highest power for 45 secs. 7. At this point the peanut butter should be melted. 8. Stir the mix until everything is smooth. 9. Place 1/2 of the mix to the side for garnishing with the meat later and put it all in the fridge. 10. Place the beef in the rest of the peanut sauce and place a covering of plastic on the bowl and put everything in the fridge for 8 hrs. 11. Now get your grill hot and coat the grate with oil. 12. Take out the beef from the peanut sauce and place it in a dish. 13. As the grill heats let the beef get to room temperature. 10

Japanese Beef

14. Also begin to boil the peanut sauce for 6 mins. 15. Add in some milk to keep everything sauce-like. 16. Grill your beef until is it fully done and has an internal temp of 125 degrees. 17. As the meat grills baste it with the boiled marinade. 18. Make sure to flip the meat and continually baste as it cooks. 19. Total grilling time should be around 17 mins. 20. Place the meat to the side once it is done. 21. Let the meat cool slightly then slice it into thin pieces. 22. Grab the peanut sauce which was set to the side earlier, and melt it in the microwave again. 23. Top the meat with the sauce then serve everything. 24. Enjoy.

11

SPICY

American Ribs

Prep Time: 30 mins Total Time: 14 hrs 50 mins Servings per Recipe: 8 Calories 420 kcal Fat 32.7 g Carbohydrates 6.3g Protein 23.6 g Cholesterol 99 mg Sodium 614 mg

Ingredients 3 tbsps Asian (toasted) sesame oil 3 tbsps chili-garlic sauce (such as Sriracha) 1 tsp salt 2 (8 bone) racks lamb ribs 1 (12 fluid oz.) can or bottle beef broth salt and ground black pepper to taste 3 cloves garlic, peeled

1/4 C. finely chopped green onions 1/4 C. rice vinegar 1 tbsp Asian chili pepper sauce 2 tsps toasted sesame seeds

Directions 1. Get a bowl, combine: 1 tsp salt, sesame oil, and chili sauce. 2. Stir the mix until everything is smooth. 3. Now lay your ribs on a piece of foil then top the meat liberally with the sesame mix on every side. 4. Place the ribs in a bowl and pour in your broth slowly. 5. Place a covering of plastic on the bowl and put everything in the fridge for 8 hrs. 6. Cover a cookie sheet with foil then set your oven to 250 degrees before doing anything else. 7. Lay your ribs with the meat facing upwards onto the sheet and top the meat with pepper and salt. 8. Lay a piece of parchment paper over the meat then layer a piece of foil oven the paper. 9. Seal the meat and cook it all in the oven for 2 hrs. 10. Pour the marinade into a small pan then combine in: the rice vinegar, garlic, and green onions. 11. Get everything boiling, set the heat to low, and let the sauce simmer for 6 mins until half of it evaporates. 12. Stir the mix as it boils. 13. Add the drippings from the ribs into the sauce and some more sriracha. 12

Spicy American Ribs

14. Get the mix boiling again then lower the heat and let the mix continue to cook for 6 more mins. 15. Now turn up the heat, of the oven, to 450 degrees, before doing anything else. 16. Grab a new cookie sheet and cover it with foil also. 17. Coat your ribs with the boiled sauce liberally then bake everything for 9 mins. 18. Coat the meat liberally again and cook it for 5 mins more mins. 19. Continue doing this 4 times. 20. Finally coat the meat once more. 21. Then top it with some sesame seeds and let it bake for a 6 final mins. 22. Enjoy.

13

BLACK BEAN

Burger

Prep Time: 25 mins Total Time: 3 hrs 40 mins Servings per Recipe: 4 Calories 719 kcal Fat 31.2 g Carbohydrates 82.6g Protein 26.2 g Cholesterol 44 mg Sodium 1941 mg

Ingredients 2/3 C. water 1/2 C. cooked black beans 1/3 C. uncooked quinoa 4 tsps extra-virgin olive oil, divided 1/2 red onion, diced 3/4 C. fine dry bread crumbs 1/4 C. chili-garlic sauce (such as Sriracha) 3 tbsps all-purpose flour 1 tsp ground black pepper 1/2 tsp salt 1/2 C. shredded pepper jack cheese 2 tbsps margarine, or as needed

3/4 C. crushed buttery round crackers 1 tomato, sliced 1/2 red bell pepper, chopped 1 pinch dried thyme 1 small red potato, thinly sliced 1/4 tsp garlic powder 1/4 tsp chili powder 4 slices Emmentaler cheese, torn into 4 pieces 4 ciabatta rolls, split and toasted

Directions 1. 2. 3. 4.

Get the following boiling: quinoa, water, and black beans. Once the mix is boiling, set the heat to low, and let everything cook for 22 mins. Now remove the mix to a bowl and mash everything together. Begin to stir fry your onions in 2 tsps of olive oil for 7 mins then set the heat to low and cook the onions for 17 more mins. 5. Combine the following with the mashed quinoa: salt, onions, black pepper, bread crumbs, flour, and chili sauce. 6. Stir the mix until it is smooth then add in the pepper jack cheese and stir everything again. 7. Form the mix into burgers then place them in the freeze for 65 mins. 8. Begin to microwave your margarine for 30 seconds then add your crackers to a separate dish. 9. Coat your quinoa burgers with margarine then with crackers and lay burgers on a cookie sheet. 10. Place the burgers in the fridge for 60 mins. 14

Black Bean Burger

11. Now set your oven to 400 degrees before doing anything else. 12. Get a bowl, stir: 1 tsp olive oil, red pepper, and pieces of tomato. 13. Stir the mix to evenly coat the tomatoes then place everything on a cookie sheet. 14. Get a 2nd bowl, combine: chili powder, the rest of the olive oil, and garlic powder. 15. Stir the mix then add your potatoes and evenly coat them with the spice and oil. 16. Lay your potatoes on a separate cookie sheet. 17. Cook, both the potatoes and the tomatoes, in the oven for 12 mins. 18. Then begin to cook the quinoa burgers for 22 mins in the oven and flip them halfway. 19. Top each burger with: Emmentaler, roasted pepper, Emmentaler, tomato, more cheese, potatoes, and a final piece of cheese. 20. Put everything back in the oven for 7 mins then eat the burgers on the ciabattas. 21. Enjoy.

15

LOUISIANA

Crab

Prep Time: 40 mins Total Time: 1 hr 30 mins Servings per Recipe: 6 Calories 530 kcal Fat 44.2 g Carbohydrates 13.3g Protein 21.3 g Cholesterol 144 mg Sodium 1040 mg

Ingredients

Directions

2 tbsps salted butter 1/2 onion, finely chopped 2 stalks celery, finely chopped 1/2 large red bell pepper, finely chopped 1 bunch green onions (green portion only), chopped 1/2 large carrot, finely chopped 3 cloves garlic, diced 1 tbsp parsley flakes 2 tsps Creole seasoning 2 tsps dried basil 2 tsps ground black pepper 1 tsp dried dill weed 1/2 tsp oregano 1/2 tsp dried thyme 2 large eggs, beaten 1 lb lump crabmeat, picked free of shell 9 buttery crackers, crushed 3 tbsps vegetable oil Cajun Spread: 1 C. mayonnaise 1 tbsp chili-garlic sauce 2 tsps Creole seasoning 2 tsps parsley flakes 1 tsp paprika

1. Stir fry your onions in butter for 7 mins. Then add in the garlic, celery, carrots, bell peppers, and green onions. 2. Let the mix cook for 12 mins. 3. Add in: the thyme, 1 tbsp parsley flakes, oregano, 2 tsp creole seasoning, dill weed, pepper, and basil. 4. Let everything fry for 7 more mins then place all the contents into a bowl and let them sit for 12 mins. 5. Add the whisked eggs to the veggies then add the cracker crumbs and crabmeat as well. 6. Work the mix with hands until everything is evenly distributed. 7. Then form the mix into 12 patties. 8. Fry each patty in hot veggie oil for 4 mins per side. 9. Get a bowl, combine: paprika, mayo, 2 tsp parsley flakes, chili sauce, and 2 tsp creole seasoning. 10. Dip your crab cakes in the mayo mix when eating them. 11. Enjoy.

16

Louisiana Crab

Baked

Sriracha Thighs

Prep Time: 15 mins Total Time: 1 hr 45 mins Servings per Recipe: 8 Calories 220 kcal Fat 11 g Carbohydrates 7.4g Protein 19.9 g Cholesterol 78 mg Sodium 1173 mg

Ingredients 1/2 C. Sriracha chili sauce 1/4 C. soy sauce 1/4 C. white vinegar 1/4 C. lime juice 2 tbsps butter, melted 1 tbsp brown sugar, or more to taste 1 tbsp grated fresh ginger root

8 chicken thighs, or more to taste cooking spray 2 tbsps chopped fresh cilantro 8 lime wedges

Directions 1. Get a bowl, combine: ginger, chili sauce, brown sugar, soy sauce, butter, lime juice, and white vinegar. 2. Stir the mix until it is smooth then place your chicken in the bowl. 3. Stir the mix again to evenly coat the meat, and pour everything into a plastic bag which can be sealed. 4. Place the mix in the fridge, sealed for 5 hrs. 5. Coat a cookie sheet with nonstick spray then set your oven to 425 degrees before doing anything else. 6. Lay your pieces of chicken on the sheet and cook everything in the oven for 22 mins. 7. At the same time get the marinade boiling, then once it is, set the heat to low and let the mix simmer for 12 mins. 8. After the chicken has cooked for 22 mins coat the pieces liberally with the marinade and continue cooking the meat for 15 more mins. 9. Enjoy.

Baked Sriracha Thighs

17

ARTISANAL

Burger

Prep Time: 15 mins Total Time: 40 mins Servings per Recipe: 4 Calories 833 kcal Fat 58.9 g Carbohydrates 29.4g Protein 40.5 g Cholesterol 134 mg Sodium 751 mg

Ingredients 1 tsp vegetable oil 1 sweet onion, sliced 8 oz. mushrooms, sliced salt and ground black pepper to taste 1/2 C. chicken broth 4 (6 oz.) grass-fed ground beef patties Aioli: 1/2 C. mayonnaise 1/2 tsp Sriracha sauce

1/2 shot brewed espresso 4 hamburger buns 4 slices Monterey Jack cheese 1 C. arugula

Directions 1. Stir fry your mushrooms and onions in oil for 6 mins then add in some pepper and salt. 2. Continue stir frying the mix for 6 more mins. 3. Then add in the broth and get everything boiling. 4. Scrape the bottom of the pan and let the contents boil for 4 mins. 5. Now get your grill hot and coat the grate with oil. 6. Grill the burgers for 9 mins each side then place the patties to the side. 7. Get a bowl, combine: the expresso, mayo, and sriracha. 8. Stir the mix until it is smooth then liberally coat the insides of your buns with the mix. 9. Lay a burger on each bun then top the meat with: 1 piece of Monterey, 1/4 C. arugula, and 1/4 of the onion mix. 10. Continue making burgers in this manner until all the ingredients have been used up. 11. Enjoy.

18

Artisanal Burger

Cheddar

Sriracha Loaf

Prep Time: 15 mins Total Time: 2 hrs 25 mins Servings per Recipe: 12 Calories 184 kcal Fat 3.8 g Carbohydrates 30.5g Protein 7g Cholesterol 22 mg Sodium 355 mg

Ingredients 1/4 C. warm water 1 (.25 oz.) package active dry yeast 1 tsp honey 1/2 C. milk 1/4 C. chili-garlic sauce (such as Sriracha) 1/4 C. warm water 1 egg, lightly beaten

1 C. white whole wheat flour 1/2 tsp salt 1/2 C. shredded sharp Cheddar cheese 2 1/2 C. bread flour 1 tbsp butter

Directions 1. Combine the following in the bowl of a stand mixer: honey, 1/4 C. warm water, and yeast. 2. Stir the mix until the honey is fully incorporated. 3. Now let the mix sit for 12 mins then add in: the eggs, milk, 1/4 C. warm water, and sriracha. 4. Combine the mix again until it is smooth. 5. Now combine in your wheat flour with a low speed then let the mix sit for 12 more mins. 6. Now combine in: 2 C. of bread flour, salt, and cheddar. 7. Stir the mix until everything is fully combined. 8. Add in your bread flour by the tbsp slowly and keep beating the mix. 9. Continue beating until a dough forms. 10. With a low speed knead the mix for 12 mins. 11. Then form everything into a ball and place it in a bowl coated with oil. 12. Place a kitchen towel over the bowl and let the dough sit for 85 mins. 13. Punch down the dough then shape it into a rectangle. Then place it into loaf pan. 14. Place the kitchen towel over the loaf pan and let the dough sit for 40 mins. 15. Now set your oven to 375 degrees before doing anything else. 16. Cook the dough for 35 mins in the oven then coat it with some butter. 17. Enjoy. Cheddar Sriracha Loaf

19

SPICY

Pineapple Beef

Prep Time: 15 mins Total Time: 50 mins Servings per Recipe: 4 Calories 297 kcal Fat 11.4 g Carbohydrates 22.7g Protein 26.2 g Cholesterol 82 mg Sodium 476 mg

Ingredients 1 (1 1/4 lb) beef tenderloin, trimmed of silver skin salt and ground black pepper 1/3 C. ketchup 1/3 C. seasoned rice vinegar 1 (8 oz.) can pineapple chunks, drained with juice reserved 2 tbsps brown sugar 4 cloves garlic, diced 2 tsps hot chili sauce (such as Sriracha(R))

1 tsp soy sauce 1 pinch red pepper flakes 1 tbsp vegetable oil 1 tsp butter 1/4 C. chopped green onion (white part only) 2 tbsps chopped green onion tops

Directions 1. Slice your beef into 4 pieces. 2. Place the meat in a single line between two pieces of plastic wrap then flatten the pieces a mallet. 3. Now top the meat with some pepper and salt. 4. Get a bowl, combine: pepper flakes, ketchup, soy sauce, pineapple juice, chili sauce, garlic, and brown sugar. 5. Begin to stir fry your beef in hot veggie oil for 6 mins each side then remove the meat from the pan. 6. Add in your butter to the pan and begin to stir fry the pineapple chunks. 7. Let the fruits fry for 5 mins with a medium level of heat until browned. 8. Now add in a quarter of a C. of green onions and the ketchup mix. 9. Set the heat to low and let the mix gently boil for 6 mins. 10. Add back in the beef and cook everything until the beef is fully done and hot. 11. Top the meat with 2 tbsp of green onion tops while serving. 12. Enjoy.

20

Spicy Pineapple Beef

Sriracha

For Breakfast

Prep Time: 5 mins Total Time: 20 mins Servings per Recipe: 6 Calories 397 kcal Fat 25.2 g Carbohydrates 36.8g Protein 5.8 g Cholesterol 20 mg Sodium 796 mg

Ingredients 2 1/4 C. self-rising flour 1 C. half-and-half 1/2 C. vegetable oil 1 tbsp Sriracha

1 tbsp melted butter, or to taste (optional) salt to taste (optional)

Directions 1. Set your oven to 425 degrees before doing anything else. 2. Get a bowl, combine: sriracha, flour, veggie oil, and half and half. 3. Form the mix into a dough and shape it into 2'' balls. Then layer everything on a cookie sheet. 4. Cook the contents in the oven for 17 mins then top the biscuits with salt and melted butter. 5. Enjoy.

Sriracha For Breakfast

21

SRIRACHA

Spread

Prep Time: 5 mins Total Time: 5 mins Servings per Recipe: 10 Calories 160 kcal Fat 17.5 g Carbohydrates 1.3g Protein < 0.2 g Cholesterol < 8 mg Sodium 252 mg

Ingredients 1 C. mayonnaise 2 tbsps sriracha hot sauce 1 lime, juiced

Directions 1. Get a bowl, combine: sriracha and mayo. 2. Stir the mix until the sriracha is evenly distributed and the color of the mayo is even. 3. Now pour in the lime juice and combine the liquid in. 4. Enjoy.

22

Sriracha Spread

Roasted

Prep Time: 10 mins

Kale

Total Time: 43 mins Servings per Recipe: 2 Calories 236 kcal Fat 15.1 g Carbohydrates 23.6g Protein 7.4 g Cholesterol 0 mg Sodium 705 mg

Ingredients 1 bunch kale, cleaned ribs removed, dried, ripped into pieces 2 inches in size 2 tbsps olive oil 1 tbsp sriracha hot sauce

2 tsps lime juice 1/4 tsp salt

Directions 1. Coat two cookie sheets with parchment paper then set your oven to 300 degrees before doing anything else. 2. Get a bowl, whisk: salt, olive oil, lime juice, and sriracha. 3. Add in your kale and stir the mix again. 4. Lay out the kale pieces on the cookie sheets and cook everything in the oven for 17 mins then flip the veggies and cook them for 17 more mins. 5. Enjoy.

Roasted Kale

23

ASIAN

Eggs

Prep Time: 10 mins Total Time: 2 d 20 mins Servings per Recipe: 12 Calories 84 kcal Fat 5.3 g Carbohydrates 1.8g Protein < 6.4 g Cholesterol 212 mg Sodium 492 mg

Ingredients 1 1/2 C. white vinegar 1 C. water 1 small onion, sliced 1/3 C. sriracha hot sauce

1 tsp sea salt 12 hard-boiled eggs, peeled

Directions 1. Get the following boiling: sea salt, vinegar, sriracha, water, and onions. 2. Once the mix is boiling set the heat to low, and let the contents gently simmer for a few mins. 3. Shut the heat and let the mix loose some of its heat. 4. Get a 1 qt. jar then add in your eggs and the vinegar mix. 5. Place the lid on the jar tightly and place the mix in the fridge for 2 days. 6. Shake the contents a few times over the next few days. 7. Enjoy.

24

Asian Eggs

Bangkok

Sriracha Chicken

Prep Time: 20 mins Total Time: 35 mins Servings per Recipe: 4 Calories 383 kcal Fat 29 g Carbohydrates 12.3g Protein 19.7 g Cholesterol 105 mg Sodium 2196 mg

Ingredients 1 tbsp vegetable oil, or as needed 3 chicken breasts, cut into cubes, or more to taste 1/4 C. rice vinegar 3 tbsps soy sauce, or to taste 2 tsps spicy mustard 1/2 tsp chili oil

1/2 C. Sriracha sauce, or more to taste 1/2 C. butter, or to taste 2 bunches green onions, chopped

Directions 1. Stir fry your chicken in hot veggie oil for 7 mins until fully done then combine in: sriracha, vinegar, chili oil, mustard, and soy sauce. 2. Add in the ingredients one by one and wait 1 min before adding the next. 3. Stir in your butter to make a sauce and cook everything for 4 mins. 4. Set the heat to low and combine in the green onions and let everything cook for 4 more mins. 5. Enjoy.

Bangkok Sriracha Chicken

25

SWEET

Pepper Tuna

Prep Time: 10 mins Total Time: 15 mins Servings per Recipe: 2 Calories 303 kcal Fat 17.9 g Carbohydrates 12g Protein 23.6 g Cholesterol 237 mg Sodium 929 mg

Ingredients 1 (5 oz.) can tuna, or more to taste, drained and flaked 2 hard-boiled eggs, chopped 3 mini sweet peppers, or more to taste 2 tbsps Sriracha hot chili sauce, or more to taste

2 tbsps mayonnaise 2 tbsps honey mustard

Directions 1. Get a bowl, combine: peppers, tuna, and eggs. 2. Stir the mix then add in: the honey mustard, sriracha, and mayo. 3. Stir the mix again until everything is evenly combined then place the mix in the fridge for 7 mins. 4. Enjoy.

26

Sweet Pepper Tuna

Asian Style

Cauliflower

Prep Time: 10 mins Total Time: 45 mins Servings per Recipe: 6 Calories 134 kcal Fat 10.4 g Carbohydrates 9.5g Protein 3.9 g Cholesterol 3 mg Sodium < 647 mg

Ingredients 1/4 C. olive oil 1 lemon, zested and juiced 1 tbsp sriracha sauce 1 tbsp ground cumin 1 tbsp garlic powder 1 tbsp Montreal steak seasoning 1 tsp ground coriander

1 head cauliflower, leaves removed and base trimmed 1/4 C. freshly grated Parmesan cheese

Directions 1. Coat a cookie sheet with parchment paper then set your oven to 400 degrees before doing anything else. 2. Get a bowl, combine: coriander, olive oil, steak seasoning, lemon zest, garlic powder, lemon juice, sriracha, and cumin. 3. Layer your cauliflower on the cookie sheet and coat the veggies liberally with the sriracha mix. 4. Cook the veggies in the oven for 35 mins then once the cauliflower has cooled slightly cut it into pieces and top everything with some parmesan. 5. Enjoy.

Asian Style Cauliflower

27

ASIAN STYLE

Asparagus

Prep Time: 15 mins Total Time: 35 mins Servings per Recipe: 15 Calories 62 kcal Fat 4.2 g Carbohydrates 1.8g Protein < 4.3 g Cholesterol 11 mg Sodium 442 mg

Ingredients 1 lb sliced smoked turkey bacon 1 lb fresh asparagus spears, trimmed 5 tbsps sriracha sauce

Directions 1. Get your grill hot and coat the grate with oil. 2. Now separate your asparagus spears into sets of 3 and stake a toothpick through the top and bottom of each bunch. 3. Coat each bunch with 1 tsp of sriracha and wrap a piece of bacon over the bunch. 4. Use the toothpicks as support. 5. Place the bunches in a foil casserole dish and cook everything on the grill for 22 mins and turn the bunches every 5 mins. 6. Enjoy.

28

Asian Style Asparagus

Asian Style Noodles

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 5 Calories 270 kcal Fat 7.6 g Carbohydrates 42g Protein 8.2 g Cholesterol 54 mg Sodium 473 mg

Ingredients 1 (10 oz.) package egg noodles 3 1/2 tbsps sriracha sauce 1 tbsp butter 1 tbsp peanut oil 1 tbsp rice vinegar

1 1/2 tsps dried basil 1 tsp paprika freshly cracked black pepper

Directions 1. Boil your noodles in water and salt for 6 mins then remove all the liquids and place everything in a bowl 2. Now add in to the same pot: black pepper, sriracha, paprika, butter, basil, peanut oil, and rice vinegar. 3. Heat and stir the mix for 4 mins until it is smooth then combine in the noodles and get everything hot. 4. Enjoy.

Asian Style Noodles

29

SRIRACHA

Snack

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 6 Calories 166 kcal Fat 12.1 g Carbohydrates 13.7g Protein 2.1 g Cholesterol 5 mg Sodium 301 mg

Ingredients 1/2 C. popcorn kernels 1/4 C. canola oil 1 lime, zested and juiced 1/2 tsp salt

1 tbsp unsalted butter, melted 1 tbsp sriracha sauce

Directions 1. 2. 3. 4. 5. 6. 7. 8.

30

Add your oil and kernels to a skillet. Set the heat to high and place a lid on the pan. Let the kernels cook for about 8 mins. Shake the pan often as the kernels cook. Then slowly add everything to a bowl. Top the popcorn with salt and lime zest. Then get a 2nd bowl, combine: sriracha, melted butter, and lime juice. Stir the mix then top the popcorn with the mix. Enjoy.

Sriracha Snack

Spicy

Honey Tenderloins

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 4 Calories 423 kcal Fat 14.6 g Carbohydrates 45.6g Protein 27.5 g Cholesterol 95 mg Sodium 1001 mg

Ingredients 1 C. all-purpose flour 1/2 tsp garlic powder 1/2 tsp onion powder 1/2 tsp cayenne pepper salt and ground black pepper to taste 1 lb chicken breast tenderloins, cut into thirds 1/4 C. butter, melted

1/4 C. Sriracha hot sauce 1/4 C. honey 1 lime, juiced 1 tbsp soy sauce 1/4 tsp ground ginger

Directions 1. Coat cookie sheet with oil then set your oven to 400 degrees before doing anything else. 2. Get a resealable bag, combine: black pepper, flour, salt, garlic powder, cayenne, and onion powder. 3. Shake the mix then add in your chicken. 4. Close the bag and shake everything to evenly coat the meat. 5. Now lay your pieces of chicken on the cookie sheet and cook everything in the oven for 45 mins. 6. Get the following simmering in a saucepan: ginger, butter, soy sauce, sriracha, lime juice, and honey. 7. Let the mix gently boil for 7 mins. 8. Get a bowl and toss your chicken with the sriracha sauce. 9. Enjoy.

Spicy Honey Tenderloins

31

SMOKED

Paprika Wings

Prep Time: 10 mins Total Time: 1 hr 10 mins Servings per Recipe: 4 Calories 315 kcal Fat 14.3 g Carbohydrates 28.7g Protein 19.3 g Cholesterol 59 mg Sodium 3152 mg

Ingredients 2 tbsps baking powder 1 tbsp kosher salt 1 tsp freshly ground black pepper 1 tsp smoked paprika 2 1/2 lbs chicken wing sections Glaze: 1/3 C. honey 1/3 C. sriracha sauce

1 tbsp seasoned rice vinegar 1/4 tsp sesame oil 1 pinch sesame seeds, or as desired

Directions 1. 2. 3. 4. 5. 6.

Cover a cookie sheet with foil and layer a wire rack on top. Now set your oven to 425 degrees before doing anything else. Get a bowl, combine: paprika, baking powder, black pepper, and salt. Add in your wings and evenly coat them with the mix. Lay the wings on the wire rack and cook everything in the oven for 22 mins. Flip the chicken and continue to cook the meat for 22 more mins. Then flip the chicken again and cook them for 12 more mins until very crispy. 7. Now place everything in a bowl. 8. Get 3rd bowl, combine: sesame oil, honey, rice vinegar, and sriracha. 9. Top your wings with the sriracha sauce and layer the meat in a serving dish. 10. Top everything with some sesame seeds. 11. Enjoy.

32

Smoked Paprika Wings

Ginger

Kebabs

Prep Time: 35 mins Total Time: 2 hrs 40 mins Servings per Recipe: 10 Calories 124 kcal Fat 4.7 g Carbohydrates 8.3g Protein 11.7 g Cholesterol 22 mg Sodium 443 mg

Ingredients 2 lbs flank steak 1/2 C. hoisin sauce 2 tbsps lime juice 1 tbsp honey 1 clove garlic, diced 1 tsp kosher salt 1 tsp peeled and grated fresh ginger root 1 tsp sesame oil 1 tsp chili-garlic sauce 1/2 tsp crushed red pepper flakes

1/4 tsp ground black pepper 20 (8 inch) bamboo skewers, soaked in water for 20 minutes 1 tbsp toasted sesame seeds 2 chopped green onions

Directions 1. Cut your flank into 1'' wide pieces. 2. Get a bowl, combine: black pepper, hoisin, pepper flakes, lime juice, sriracha, honey, sesame oil, garlic, ginger, and salt. 3. Add in your sliced steak and stir the mix to evenly coat the meat. 4. Place a covering of plastic around the bowl and put everything in the fridge for 6 hrs. 5. Now get your grill hot and coat the grate with oil. 6. Stake your meat on skewers and grill them for 4 mins each side. 7. Top the skewers with toasted sesame seeds and green onions. 8. Enjoy.

Ginger Kebabs

33

CLASSICAL

Wontons

Prep Time: 20 mins Total Time: 1 hr 20 mins Servings per Recipe: 5 Calories 540 kcal Fat 24.6 g Carbohydrates 50.2g Protein 27.7 g Cholesterol 103 mg Sodium 2373 mg

Ingredients 1/2 C. soy sauce 1 tbsp seasoned rice vinegar 1 tbsp chives 1 tbsp sesame seeds 1 tsp chili-garlic sauce 1 lb ground beef 3 cloves garlic, diced 1 egg, beaten 2 tbsps chives

2 tbsps soy sauce 1 1/2 tbsps sesame oil 1 tbsp diced fresh ginger 50 dumpling wrappers 1 C. vegetable oil for frying 1 quart water, or more as needed

Directions 1. Get a bowl, combine: sriracha, half C. soy sauce, sesame seeds, rice vinegar, and 1 tbsp chives. 2. Get a 2nd bowl, combine: ginger, beef, sesame oil, garlic, soy sauce, eggs, and 2 tbsp chives. 3. Work the mix until it is evenly combined. 4. Layer your wrappers on a working surface then place 1 tbsp of beef mix in the center. 5. Coat the edge of the wrapper with some water and pull up the edges. 6. Shape the wrapper into a dumpling. Then crimp the edge and place the dumpling to the side in a bowl. 7. Now continue doing this until all the mix has been used up. 8. Get 2 tbsp of veggie oil hot then fry 9 dumplings at a time for 3 mins each side. 9. Add in 1 C. of water, place a lid on the pot, and cook the dumplings for 6 mins. 10. Continue cooking everything in this manner until all the dumplings are done. 11. When eating the dumplings dip them in the soy sauce mix. 12. Enjoy.

34

Classical Wontons

Thai Style

Flame Chicken

Prep Time: 15 mins Total Time: 4 hrs 40 mins Servings per Recipe: 4 Calories 287 kcal Fat 12 g Carbohydrates 23.6g Protein 20.9 g Cholesterol 72 mg Sodium 1372 mg

Ingredients 1/3 C. soy sauce 1/3 C. brown sugar 2 tbsps lime juice 2 tbsps orange juice 1 tbsp Thai sweet chili sauce 1 tsp chili-garlic sauce

3 cloves garlic, diced 1/4 tsp curry powder 4 skinless, boneless chicken thighs

Directions 1. Get a bowl and combine the following until the sugar dissolves: curry powder, soy sauce, garlic, brown sugar, sriracha, lime juice, sweet chili sauce, and orange juice. 2. Once the sugar is dissolved pour the mix into a resalable bag and add in the chicken thighs and press out the air from the bag. 3. Place the chicken in the fridge for 5 hrs. 4. Now get your grill hot and coat the grate with oil. 5. Place your chicken to the side and begin to boil the marinade for 2 mins. 6. Begin to grill the chicken for 27 mins while basting the meat liberally during the grilling time. 7. Enjoy.

Thai Style Flame Chicken

35

TOKYO

Burgers

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 4 Calories 236 kcal Fat 14.9 g Carbohydrates 4.9g Protein 19.5 g Cholesterol 69 mg Sodium 452 mg

Ingredients 1 lb ground beef 1/4 C. chopped green onion 2 tbsps hoisin sauce 1 tbsp Sriracha 1 tsp Asian sesame oil 1/2 tsp garlic powder

1/2 tsp red pepper flakes, or to taste 1/4 tsp ground ginger salt and ground black pepper to taste

Directions 1. Get your grill hot and coat the grate with oil. 2. Get a bowl, combine: black pepper, beef, salt, green onions, ginger, hoisin sauce, pepper flakes, sriracha, garlic powder, and sesame oil. 3. Now shape this mix into 4 burgers. 4. Cook each one on the grill for 12 mins each side. 5. Enjoy.

36

Tokyo Burgers

Curry

and Coconut Stir Fry

Prep Time: 15 mins Total Time: 35 mins Servings per Recipe: 4 Calories 372 kcal Fat 24.2 g Carbohydrates 16g Protein 25.8 g Cholesterol 59 mg Sodium 387 mg

Ingredients 1 1/2 C. coconut milk 1 tbsp diced ginger 1 tbsp lime juice 1 tbsp fish sauce 1 tsp oyster sauce 2 tsps diced garlic 1/2 tsp chili-garlic sauce 2 tbsps white sugar 1 tbsp avocado oil

1 lb chicken breast, cut into bite-sized pieces 1/2 onion, sliced 1 1/2 tsps curry powder 2 C. broccoli florets

Directions 1. Get a bowl, combine: sugar, coconut milk, sriracha, lime juice, garlic, fish sauce, and oyster sauce. 2. Now begin to stir fry your chicken in hot avocado oil for 9 mins until it is fully done then place the chicken to the side. 3. Stir the onions and curry powder in the pan for 3 mins then add in the broccoli and cook the veggies for 4 mins before pouring in the coconut milk mix and getting everything boiling. 4. Once the mix is boiling set the heat to low and let the mix simmer for 4 mins. 5. Place the chicken back in the pan and place a lid on it. Let the mix cook for 5 mins. 6. Enjoy.

Curry and Coconut Stir Fry

37

MUSHROOM

Sriracha Soup

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 6 Calories 231 kcal Fat 5.4 g Carbohydrates 32g Protein 13.5 g Cholesterol 28 mg Sodium 149 mg

Ingredients 1 tbsp vegetable oil 1 small yellow onion, chopped 1 (8 oz.) package baby bella mushrooms, chopped 4 cloves garlic, diced 8 C. water 1 (6.75 oz.) package rice stick noodles 8 tsps chicken bouillon 2 cooked chicken breasts, shredded

4 green onions, chopped 1/3 C. chopped fresh cilantro 2 C. bean sprouts 1 lime, sliced into wedges 1 dash Sriracha

Directions 1. 2. 3. 4. 5. 6.

Stir fry your garlic, mushrooms, and onions for 9 mins in veggie oil. Add in: bouillon, rice noodles, and water. Get the mix boiling, then set the heat to low. Now add in your cilantro, green onions, and chicken. Let the mix cook for 7 mins then divide the mix between your serving bowls. Evenly divide your sprouts between serving bowls then top each one with some sriracha and lime juice. 7. Enjoy.

38

Mushroom Sriracha Soup

Southeast

Asian Chicken Wings

Prep Time: 10 mins Total Time: 1 hr 20 mins Servings per Recipe: 15 Calories 181 kcal Fat 14.1 g Carbohydrates 7.2g Protein 6.5 g Cholesterol 27 mg Sodium 205 mg

Ingredients 15 chicken wings 1/2 C. all-purpose flour oil for deep frying 1/4 C. butter 1/4 C. hot pepper sauce 1 tbsp chili-garlic sauce

1/2 tsp Thai red chili paste 2 tbsps sweet chili sauce 2 tbsps honey

Directions 1. Get a bowl and combine your chicken with flour. 2. Place a covering of plastic around the bowl and put everything in the fridge for 2 hrs. 3. Now get some oil hot to 375 degrees before doing anything else. 4. Begin to heat the following in a saucepan: honey, butter, sriracha, hot sauce, Thai chili paste, and sweet chili sauce. 5. Let the mix cook for 6 mins while stirring it. 6. Now begin to fry your chicken for 12 mins in oil until golden then place everything in a bowl. 7. Toss the wings with the sriracha sauce. 8. Enjoy.

Southeast Asian Chicken Wings

39

LOUISIANA

Chowder

Prep Time: 25 mins Total Time: 1 hr 15 mins Servings per Recipe: 8 Calories 307 kcal Fat 15.3 g Carbohydrates 26g Protein 16.2 g Cholesterol 57 mg Sodium 1379 mg

Ingredients 2 tbsps olive oil 2 yellow onions, diced 2 carrots, diced 1/4 C. butter 1 zucchini, diced 4 cloves garlic, diced 3 tbsps seafood seasoning 3 tbsps dried parsley 1 tbsp garlic powder 1 tbsp chili-garlic sauce 1 tsp sea salt

1 tsp dried oregano ground black pepper to taste 4 (6 oz.) fillets catfish 2 (14.5 oz.) cans stewed tomatoes with juice 1 (14.5 oz.) can water 1 (12 oz.) can whole kernel corn, drained

Directions 1. Stir fry your carrots and onions in olive oil for 3 mins. 2. Then add in your butter and begin to fry your garlic and zucchini. 3. Let the mix fry for 9 more mins then add in: the black pepper, oregano, seafood seasoning, sea salt, parsley, sriracha, garlic powder, and parsley. 4. Place your pieces fish on over everything then add in the tomatoes and liquid. 5. Place a lid on the pot and get everything gently boiling for 12 mins. 6. Now crumble the fish into pieces and add in a can full of water and add the corn as well. 7. Stir the mix and continue to simmer everything for 35 more mins. 8. Enjoy.

40

Louisiana Chowder

Rustic

Vegetarian Squash

Prep Time: 20 mins Total Time: 35 mins Servings per Recipe: 3 Calories 233 kcal Fat 10.1 g Carbohydrates 27.6g Protein 11.7 g Cholesterol 0 mg Sodium 1187 mg

Ingredients 1 tbsp olive oil, or as needed 3 cloves garlic, diced 1 yellow squash, cut into bite-size cubes 1 zucchini, cut into bite-size cubes 1 (12 oz.) package extra-firm tofu, cut into bite-size cubes

1/4 C. brown sugar 3 tbsps soy sauce 1 tbsp Sriracha sauce salt and ground black pepper to taste

Directions 1. 2. 3. 4.

Stir fry your garlic, in olive oil, for 1 min then combine in the zucchini and squash. Let the veggies cook for 9 mins while stirring then place everything in a bowl. Begin to fry your tofu and top the pieces with the brown sugar and soy sauce. Stir fry everything for 6 mins then add the veggies back and continue frying the mix for 5 more mins. 5. Now add some black pepper, salt, and sriracha. 6. Stir everything then serve. 7. Enjoy.

Rustic Vegetarian Squash

41

DEEP FRIED

Avocado

Prep Time: 15 mins Total Time: 25 mins Servings per Recipe: 12 Calories 123 kcal Fat 4.5 g Carbohydrates 17.2g Protein 3.8 g Cholesterol 18 mg Sodium 97 mg

Ingredients 1 avocado, sliced into 12 strips 1 C. all-purpose flour 1 egg, beaten 1 C. dry bread crumbs 2 tbsps grated Parmesan cheese, or as needed

3 tbsps sour cream 2 tbsps garlic powder 1 tbsp tomatillo salsa 1 dash chili-garlic sauce (sriracha)

Directions 1. 2. 3. 4. 5.

Set your oven to 450 degrees before doing anything else. Get a bowl and add in your flour. Get a 2nd bowl for your eggs. Get a 3rd bowl for your bread crumbs. Coat your pieces of avocado first with flour, then in the eggs, and finally in the crumbs. 6. Layer all the avocadoes on a cookie sheet coated with nonstick spray then top everything with the parmesan. 7. Cook the contents in the oven for 12 mins. 8. Get a 4th bowl, combine: sriracha, sour cream, tomatillo salsa, and garlic powder. 9. Dip your pieces of avocado in the sriracha mix. 10. Enjoy.

42

Deep Fried Avocado

Sriracha Shrimp

Prep Time: 20 mins Total Time: 40 mins Servings per Recipe: 8 Calories 458 kcal Fat 30.3 g Carbohydrates 22.2g Protein 23 g Cholesterol 240 mg Sodium 2008 mg

Ingredients 2 C. vegetable oil, or as needed 2 lbs shrimp, peeled and deveined 1 1/2 tsps salt 1 C. mayonnaise 3 tbsps Sriracha 1 tbsp fish sauce 1/2 tsp hot chili sesame oil

3/4 C. milk 2 eggs, well beaten 8 oz. seafood breader 1/4 C. chopped fresh cilantro

Directions 1. 2. 3. 4. 5. 6. 7. 8.

Get your oil hot to 375 degrees before doing anything else. Top your shrimp with some salt in a bowl. Get a 2nd bowl, combine: sesame oil, mayo, fish sauce, and sriracha. Get a 3rd bowl, beat: eggs and milk. Add the breader in a 4th bowl. Coat your shrimp first with egg then with the breader. Fry the shrimp in a batches for 6 mins and place them on some towels. Lay the shrimp in the bowl with mayo mix and stir everything to coat the pieces of fish. 9. Enjoy.

Sriracha Shrimp

43

SPICY

Steak

Prep Time: 1 hr 30 mins Total Time: 1 hr 48 mins Servings per Recipe: 4 Calories 879 kcal Fat 44.4 g Carbohydrates 65.1g Protein 52.2 g Cholesterol 1132 mg Sodium 3047 mg

Ingredients 1/3 C. Soy Sauce 4 medium cloves garlic, diced 2 tbsps diced fresh rosemary 2 lbs flank steak, uncut 1 loaf flat rustic bread 2 C. arugula

2 tbsps Sriracha 3 tbsps mayonnaise 2 C. arugula Brie cheese

Directions 1. Add all of the marinade ingredients to the bowl a food processor and pulse the mix a few times. 2. Pour the marinade into a resealable bag then add in your meat. 3. Place the contents in the fridge for 2 hrs. 4. Cook the steak on the grill for 8 mins each side. 5. Then slice the meat once it has cooled off. 6. Cut your loaf in half then coat the inside with some olive oil and toast the bread on the grill for 2 mins. 7. Combine your sriracha, and mayo until it is smooth then coat the bread liberally with it. 8. Form a sandwich with the brie, steak, and arugula. 9. Enjoy.

44

Spicy Steak

Beef

Dump Dinner

Prep Time: 10 mins Total Time: 4 hrs 10 mins Servings per Recipe: 5 Calories 302 kcal Fat 9.3 g Carbohydrates 19.4g Protein 33.4 g Cholesterol 79 mg Sodium 1651 mg

Ingredients 5 (1-inch thick) beef chops 1/2 C. teriyaki sauce 1/4 C. ketchup 1/4 C. brown sugar 1 tbsp chili-garlic sauce 1 tsp ground ginger 1 tsp dried diced garlic

1 tsp dried diced shallots 1/2 tsp garlic-pepper seasoning 1/2 tsp kosher salt

Directions 1. Place your beef into the crock of a slow cooker. 2. Get a bowl, combine: kosher salt, teriyaki, garlic pepper, ketchup, shallots, brown sugar, garlic, sriracha, and ginger. 3. Top your beef with the mix then cook everything in the slow cooker for 60 mins with a high level of heat. 4. Now set the heat to low and continue cooking everything for 3 more hrs. 5. Enjoy.

Beef Dump Dinner

45

SPICY

Quinoa

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 4 Calories 287 kcal Fat 12.6 g Carbohydrates 30.3g Protein 12.8 g Cholesterol 19 mg Sodium 730 mg

Ingredients 1 C. quinoa 1 1/2 C. cold water salt to taste 1 tbsp vegetable oil 1 C. cubed fully cooked turkey bacon 1/2 C. diced red bell pepper 1/2 C. chopped green onion, white and green parts separated

3 cloves garlic, diced 1 tbsp rice vinegar 1 tbsp soy sauce, or to taste 1 tsp chili-garlic sauce 1 tsp sesame seeds, or to taste

Directions 1. 2. 3. 4.

5. 6. 7. 8.

46

Run your quinoa under water for 2 mins. Then place the grains in a pot with 1.5 C. of fresh water and get everything boiling. Once the mix is boiling, set the heat to low, and let the quinoa cook for 17 mins. Begin to stir fry the white parts of the green onions, bell peppers, and turkey bacon for 7 mins in veggie oil. Then dice the tops of the green onions and place them to the side. Combine in the garlic with the turkey bacon and cook everything for 2 more mins then add in the quinoa. Stir and heat everything for 2 mins then shut the heat and add in: the sesame seeds, vinegar, sriracha and soy sauce. Stir the mix until the ingredients are evenly distributed then add in the green onion tops. Enjoy.

Spicy Quinoa

A Soup

from Vietnam

Prep Time: 15 mins Total Time: 25 mins Servings per Recipe: 4 Calories 159 kcal Fat 2.3 g Carbohydrates 29.2g Protein 5.2 g Cholesterol 5 mg Sodium 991 mg

Ingredients 2 (14.5 oz.) cans chicken broth 2 star anise pods, or more to taste 3/4 tbsp ginger paste 1 tsp Sriracha 4 oz. tofu, cubed 1/2 C. broccoli florets 1/2 C. sliced mushrooms

1/4 C. chopped carrots 1/2 (8 oz.) package dried thin rice noodles 1 tbsp chopped green onion

Directions 1. 2. 3. 4. 5. 6.

Get the following boiling: sriracha, broth, ginger paste, and star anise. Once the mix is boiling combine in: the carrots, tofu, mushrooms, and broccoli. Let the mix cook for 9 mins. Now begin get your noodles boiling in water. Once the water is boiling shut the heat and place a lid on the pot. Let the noodles sit for 6 mins then remove the liquids and run the noodles under some cool water. 7. Now take out the anise from the simmering mix. 8. Place your noodles in serving bowls and top them with the broth mix. 9. Place some green onions over everything. 10. Enjoy.

A Soup from Vietnam

47

THE BEST

Vietnamese Pho

Prep Time: 20 mins Total Time: 9 hrs 20 mins Servings per Recipe: 4 Calories 509 kcal Fat 11 g Carbohydrates 65.6g Protein 34.9 g Cholesterol 74 mg Sodium 3519 mg

Ingredients 4 lbs beef soup bones 1 onion, unpeeled and cut in half 5 slices fresh ginger 1 tbsp salt 2 pods star anise 2 1/2 tbsps fish sauce 4 quarts water 1 (8 oz.) package dried rice noodles 1 1/2 lbs beef top sirloin, thinly sliced

1/2 C. chopped cilantro 1 tbsp chopped green onion 1 1/2 C. bean sprouts 1 bunch Thai basil 1 lime, cut into 4 wedges 1/4 C. hoisin sauce 1/4 C. chili-garlic sauce

Directions 1. Set your oven to 425 degrees before doing anything else. 2. Layer your beef bones on a cookie sheet and cook them for 65 mins in the oven. 3. Now lay your onions on a cookie sheet as well and cook them in the oven alongside the beef for 50 mins. 4. Now add the following to a big saucepan: fish sauce, beef bones, star anise, onion, salt, and ginger. 5. Add in 4 qt. of water and get everything boiling. 6. Once the mix is boiling set the heat to low and let the contents cook for 8 hrs. 7. Now run the broth through a strainer and let it sit. 8. Let your noodles sit submerged in water for 65 mins. 9. Then get your stock boiling again. 10. Evenly distribute your noodles between 4 bowls then top them with the green onions, cilantro, and sirloin. 11. Add some boiling stock to each bowl, and cover the beef with the stock. 12. Let the beef sit in the hot liquid for 4 mins until it is somewhat cooked and then add some sriracha, bean sprouts, lime wedges, and Thai basil to each bowl. 13. Enjoy.

48

The Best Vietnamese Pho

Thai Style Salmon

Prep Time: 15 mins Total Time: 15 mins Servings per Recipe: 2 Calories 368 kcal Fat 11.6 g Carbohydrates 31g Protein 34.2 g Cholesterol 50 mg Sodium 995 mg

Ingredients 1 (8 oz.) can salmon, undrained 1/4 cucumber, chopped 1 tbsp capers, drained with liquid reserved and chopped 2 tbsps light mayonnaise 1 tbsp balsamic vinegar

1 tsp red chili paste 1/4 tsp Sriracha 4 slices whole wheat bread, toasted

Directions 1. 2. 3. 4. 5. 6. 7.

Place your fish in a bowl and flake the meat. Now stir everything with the liquid. Add in your capers and cucumbers and stir the mix again. Get a 2nd bowl, combine: chili paste, vinegar, mayo, and the liquid from the capers. Stir the mix then add in your Sriracha. Now combine both bowls. Evenly divide the mix between two pieces of bread then top everything with another piece of bread to form sandwiches. 8. Enjoy.

Thai Style Salmon

49

JAPANESE

Beef Patties

Prep Time: 15 mins Total Time: 25 mins Servings per Recipe: 4 Calories 329 kcal Fat 14.8 g Carbohydrates 162.9g Protein 26.1 g Cholesterol 81 mg Sodium 573 mg

Ingredients 1 lb ground beef 2 tbsps soy sauce 1 tbsp apple cider 1 tbsp white vinegar 1 tsp Worcestershire sauce 1 tsp sriracha sauce

1 tsp brown sugar 4 slider-size burger buns 4 leaves lettuce 4 slices tomato

Directions 1. Get your grill hot and coat the grate with oil. 2. Place your beef in a bowl and add in: the sriracha, soy sauce, Worcestershire, apple cider, and white vinegar. 3. Stir the mix then add in your brown sugar and stir everything again. 4. With your hands form the mix into 4 burgers. 5. Cook the burgers on the grill for 5 mins each side. 6. Now place your patties on the buns and layer some tomato and lettuce on each and serve. 7. Enjoy.

50

Japanese Beef Patties

Mediterranean Falafel

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 5 Calories 301 kcal Fat 17.8 g Carbohydrates 31.8g Protein 7.6 g Cholesterol 37 mg Sodium 343 mg

Ingredients 1 (16 oz.) can garbanzo beans, drained 1/4 C. panko bread crumbs, or as needed 1/4 C. chopped onion 1/4 C. olive oil 1 egg 2 tbsps dried parsley 1 tbsp curry powder 1 tbsp garlic powder

1 tbsp lemon juice 1/2 tbsp ground black pepper 1/4 C. panko bread crumbs, or as needed 1 C. olive oil for frying, or as needed

Directions 1. Puree the following to make a crumbly mix: black pepper, garbanzos, lemon juice, 1/4 panko, curry powder, onions, parsley, egg, garlic powder, and 1/4 C. olive oil. 2. Place the mix into a bowl and shape everything into small balls. 3. Flatten the balls into burgers then dredge them in some more panko. 4. Fry the falafel in olive oil for 4 mins each side. 5. Enjoy.

Mediterranean Falafel

51

JAPANESE

Beef

Prep Time: 3 hrs Total Time: 5 hrs 40 mins Servings per Recipe: 4 Calories 259 kcal Fat 6.7 g Carbohydrates 26.4g Protein 22.6 g Cholesterol 49 mg Sodium 1323 mg

Ingredients 1/2 C. Teriyaki Sauce 1/3 C. orange marmalade 1 tsp Sriracha Sauce 1 large clove garlic, diced 1 lb (1 inch thick) beef top sirloin steak 1 summer squash, cut into 1-inch pieces

1 medium red or green bell pepper, cut into 1 1/2-inch pieces

Directions 1. Slice your steak into 1'' pieces. Then add half of the marinade ingredients to a bowl. 2. Place 3 tbsp of the mix to the side then add in your beef to the mix and stir the mix to evenly coat the meat. 3. Place a covering of plastic on the bowl and put everything in the fridge for 3 hrs. 4. Get a 2nd bowl, add in: the rest of the marinade, bell peppers, and squash. 5. Place a covering of plastic on the bowl and put everything in the fridge for 2 hrs. 6. Now stake your beef and veggies onto skewers. 7. Cook the kebabs on the grill for 12 mins while flipping them consistently. 8. As the kebabs cook baste them with the reserved marinade. 9. Enjoy.

52

Japanese Beef

Sweet

and Spicy Chicken

Prep Time: 10 mins Total Time: 25 mins Servings per Recipe: 2 Calories 228 kcal Fat 8.5 g Carbohydrates 12.9g Protein 24.1 g Cholesterol 80 mg Sodium 1632 mg

Ingredients 3 tbsps Sriracha hot sauce 1 tbsp honey 1 tbsp butter, melted 1 tsp garlic powder 1/2 tsp onion powder 1/2 tsp Italian seasoning

1/2 tsp salt 1/2 tsp ground black pepper 2 skinless, boneless chicken breast halves

Directions 1. Set your oven to 450 degrees before doing anything else. 2. Get a bowl, combine: black pepper, Sriracha, salt, honey, Italian seasoning, butter, onion powder, and garlic powder. 3. Stir the mix until it is smooth. 4. Now place your chicken in a casserole dish and top the meat with the honey sauce. 5. Cook everything in the oven for 22 mins. 6. Enjoy.

Sweet and Spicy Chicken

53

SRIRACHA

Summer Salad

Prep Time: 20 mins Total Time: 20 mins Servings per Recipe: 8 Calories 87 kcal Fat 6.9 g Carbohydrates 6.6g Protein 0.6 g Cholesterol 0 mg Sodium 210 mg

Ingredients 2 C. cubed, seeded watermelon 1 large yellow tomato, cut into cubes 1 large red tomato, cut into cubes 1/4 C. white vinegar 1/4 C. olive oil 2 tbsps chili-garlic sauce 2 tsps honey

1 tbsp chopped fresh lemon basil, or to taste salt and ground black pepper to taste

Directions 1. 2. 3. 4. 5.

54

Get a bowl, combine: red tomato, watermelon, and yellow tomato. Get a 2nd bowl, combine: honey, vinegar, Sriracha, and olive oil. Combine both bowls then add in some black pepper, salt, and lemon basil. Stir the mix. Enjoy.

Sriracha Summer Salad

Thai

Stir-Fry Noodle

Prep Time: 15 mins Total Time: 35 mins Servings per Recipe: 3 Calories 758 kcal Fat 9.9 g Carbohydrates 140.1g Protein 24.8 g Cholesterol 99 mg Sodium 1353 mg

Ingredients 1 tbsp dark soy sauce 2 tbsps soy sauce 1 tbsp white sugar, or more to taste 1 tsp Sriracha 1 tbsp olive oil 1 tbsp chopped garlic 6 oz. chicken tenders, cut into bite-size pieces 1 (16 oz.) package frozen broccoli

1 lb fresh flat rice noodles 1 egg, beaten 1/4 tsp sesame seeds 1 pinch crushed red pepper flakes

Directions 1. Get the following simmering in a saucepan: Sriracha, dark soy sauce, sugar, and regular soy sauce. 2. Let the mix simmer while stirring for 7 mins. Then shut the heat. 3. Now begin to stir fry your chicken and garlic in olive oil for 9 mins then add in the broccoli. 4. Let the mix continue to fry until the broccoli is done then add in your noodles and stir everything. 5. Top the mix with the sauce and stir everything again while heating the mix. Let everything get thick. 6. Make some space in your skillet then fry your egg in the space. 7. Scramble it as it cooks then mix everything together. 8. Top the dish with some pepper flakes and sesame seeds. 9. Enjoy.

Thai Stir-Fry Noodle

55

SPICY

Salmon

Prep Time: 10 mins Total Time: 15 mins Servings per Recipe: 2 Calories 271 kcal Fat 14.4 g Carbohydrates 2.5g Protein < 30.2 g Cholesterol 96 mg Sodium 605 mg

Ingredients 1 tsp vegetable oil 1 1/2 tbsps Dijon mustard 2 tsps rice vinegar 1/2 tsp Sriracha

salt to taste 2 (5 oz.) salmon fillets

Directions 1. Cover a cookie sheet with foil and coat the foil with some veggie oil. 2. Get a bowl, combine: Sriracha, vinegar, and mustard. 3. Stir the mix until it is smooth then place your pieces of fish with the skin facing downwards on the sheet. 4. Liberally top them with the sauce. 5. Cook everything in the oven for 7 mins. 6. Enjoy.

56

Spicy Salmon

Hanoi

Prep Time: 25 mins

Rice Noodle Spicy Salad

Total Time: 30 mins Servings per Recipe: 4 Calories 450 kcal Fat 10.1 g Carbohydrates 71g Protein 20.4 g Cholesterol 109 mg Sodium 1265 mg

Ingredients

Directions

1/4 C. water, or more to taste 3 tbsps lime juice 3 tbsps fish sauce 3 tbsps brown sugar, or more to taste 1 clove garlic, minced 1 tsp minced fresh ginger root 1/2 tsp Sriracha chile sauce

1. Get a bowl, combine: sriracha, water, ginger, lime juice, garlic, and brown sugar. 2. Once with sugar has been fully incorporated begin to boil a saucepan full of water. 3. Once the water is boiling shut the heat and let your noodles sit submerged in the hot water for 5 mins. 4. Stir the noodles to separate them. 5. Now remove all the liquids and run the noodles under cold water. 6. Place the noodles in a bowl with: basil, cabbage, cilantro, carrots, mint, shrimp, green onions, bean sprouts, and cucumber. 7. Top the salad with your dressing then stir the mix. 8. Add the peanuts as a topping. 9. Enjoy.

Salad: 1 (8 oz.) package (linguine-width) rice noodles 2 C. thinly sliced Napa (Chinese) cabbage 1 1/2 C. matchstick-cut carrots 8 oz. grilled shrimp 1 C. bean sprouts 1/2 English cucumber, halved lengthwise and cut into thin slices 2 green onions, thinly sliced 2 2/3 tbsps chopped fresh mint 2 2/3 tbsps chopped fresh cilantro 2 2/3 tbsps chopped fresh basil 1/2 C. coarsely chopped peanuts

Hanoi Rice Noodle Spicy Salad

57

MEDITERRANEAN

Dressing I

Prep Time: 10 mins Total Time: 10 mins Servings per Recipe: 4 Calories 188 kcal Fat 18.7 g Carbohydrates 2.1g Protein < 3.5 g Cholesterol 20 mg Sodium 313 mg

Ingredients 1/4 C. plain Greek yogurt 1/2 lemon, juiced 1 clove garlic, minced 1/4 C. olive oil

1 tsp Sriracha hot sauce, or more to taste 1/2 C. crumbled feta cheese salt and ground black pepper to taste

Directions 1. Get a bowl, stir: garlic, lemon juice, and yogurt. 2. Continue stirring as you gradually pour in the olive oil. 3. Finally add in your sriracha and mix the dressing for 1 more min before adding the feta, pepper, and salt. 4. Stir a few more times and then place the mix in the fridge for 30 mins before serving. 5. Enjoy.

58

Mediterranean Dressing I

Beef

and Tofu Stir Fry

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 4 Calories 524 kcal Fat 24.1 g Carbohydrates 47.1g Protein 31.2 g Cholesterol 37 mg Sodium 596 mg

Ingredients 1 C. uncooked long grain white rice 2 C. water 2 tbsps vegetable oil 2 cloves garlic, minced 1/2 lb ground beef 6 fresh shiitake mushrooms, diced 1 (14 oz.) package cubed firm tofu

1 green onion, thinly sliced 1 tbsp Asian chili pepper sauce (sriracha) 1 tbsp ketchup 2 tbsps tamari

Directions 1. Get your rice boiling in water. 2. Once the mix is boiling, place a lid on the pot, set the heat to a low level, and cook everything for 22 mins. 3. At the same time begin to get your oil hot in a wok and once it is, begin to stir fry your garlic for 2 mins then add in the beef and cook the mix for 6 more mins. 4. Now combine in: the green onion, tamari, ketchup, and chili pepper sauce, tofu, and mushrooms. 5. Continue stir frying for about 2 mins or until everything is hot and layer your rice on a serving plate with a topping of the mushroom mix. 6. Enjoy.

Beef and Tofu Stir Fry

59

INDO-CHINESE

Sate (Meat Kabobs)

Prep Time: 15 mins Total Time: 2 hrs 20 mins Servings per Recipe: 4 Calories 200 kcal Carbohydrates 6.5 g Cholesterol 69 mg Fat 5.4 g Protein 25.1 g Sodium 419 mg

Ingredients 1 onion, chopped 1 clove garlic, minced 1 1/2 tbsps kecap manis (sweet soy sauce) 1 tsp ground coriander 1 tsp ground cumin 1 tsp sambal oelek (sriracha sauce) 1/2 cup beef broth

1 1/2 tbsps water 1 lemon grass, bruised, and cut into 1 inch pieces 1 pound sirloin steak, cut into 1-inch cubes

Directions 1. At first you need to set a grill or grilling plate to medium heat and put some oil before starting anything else. 2. Blend onion, garlic, coriander, cumin, kecap manis, sambal oelek, broth and water in a blender until smooth before adding lemon grass and coating beef with this marinade. 3. Wrap it up with a plastic bag and refrigerate it for at least two hours. 4. Thread these beef pieces onto the skewers. 5. Cook this on the preheated grill for about 5 minutes each side or until tender. 6. NOTE: If using a grilling plate please adjust the cooking time of the meat, to make sure that everything is cooked fully through.

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Indo-Chinese Sate

Bangkok

Meets Morocco Wraps

Prep Time: 5 mins Total Time: 15 mins Servings per Recipe: 6 Calories 202.0 Fat 4.0g Cholesterol 0.1mg Sodium 615.5mg Carbohydrates 34.9g Protein 7.3g

Ingredients 2 (14 oz.) cans chickpeas, drained and rinsed 1 tbsp Thai style chili sauce or sriracha 2 tbsp hoisin sauce 1 tbsp low sodium soy sauce 1 tbsp olive oil 2 tbsp rice vinegar

1/2 tbsp sugar 1 tsp red pepper flakes 1 tbsp hot sauce 1/2 C. chopped basil 6 -8 lettuce leaves, Bibb

Directions 1. Get a blender: Place in it the chickpeas and pulse them several times until they become chunky. 2. Place a large skillet over medium heat. Heat in it 1 tbsp of olive oil. 3. Cook in it the chunky chickpeas for 4 min while stirring all the time. 4. Stir in the chili and hoisin sauce with soy sauce, rice vinegar, sugar, red pepper flakes, hot sauce, a pinch of salt and pepper. 5. Lower the heat and let them cook for 12 min. Stir in the basil leaves and cook them for 1 min. 6. Spoon the chickpea mixture into the lettuce wraps. Serve them right away. 7. Enjoy.

Bangkok Meets Morocco Wraps

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HOT

Hawaiian Wraps

Prep Time: 10 mins Total Time: 40 mins Servings per Recipe: 6 Calories 558.5 Fat 38.0g Cholesterol 56.9mg Sodium 1119.5mg Carbohydrates 44.0g Protein 9.5g

Ingredients 1 (20 oz.) cans, pineapple chunks drained 1 lb. turkey bacon 1/2 C. Miracle Whip

1/2 C. chili sauce or sriracha 1 C. brown sugar

Directions 1. Before you do anything, preheat the oven to 400 F. 2. Slice the bacon strips in half. 3. Roll a bacon slice around each pineapple chunk then press into it a toothpick to secure it. 4. Repeat the process with the remaining bacon and pineapple. Lay them in a baking dish. 5. Cook them in the oven for 11 min. 6. Get a mixing bowl: Whisk in it the miracle whip with chili sauce and brown sugar. 7. Drizzle it all over the bacon wraps. Cook them for an extra 22 min in the oven. 8. Serve your chili wraps warm. 9. Enjoy.

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Hot Hawaiian Wraps

California

Wraps with Thai Spicy Mayo

Prep Time: 15 mins Total Time: 15 mins Servings per Recipe: 2 Calories 550.4 Fat 30.0g Cholesterol 60.2mg Sodium 998.5mg Carbohydrates 48.9g Protein 21.5g

Ingredients

Directions

Sauce 3 tbsp mayonnaise 1 tbsp Thai sweet chili sauce or garlic sriracha 1 tsp Worcestershire sauce 1 tsp chili powder 1/8 tsp sriracha sauce Filling 1/2 C. swiss cheese, shredded 1/2 C. cheddar cheese, shredded 1/4 C. spinach, chopped 1/4 C. portabella mushroom, chopped 2 tbsp red bell peppers, chopped 1/4 C. summer squash, grated 3 tbsp sweet onions, chopped 1 tbsp basil, chopped salt ground black pepper 2 (10 inches) tortillas Toppings chopped tomato cubed avocado chips, crushed mixed sprouts

1. Get a large mixing bowl: Whisk in it the mayo with sweet chili sauce, Worcestershire sauce, chili powder and Sriracha sauce. 2. Stir in the cheese with spinach, mushrooms, bell pepper, squash, onion, and basil. Sprinkle over them some salt and pepper. 3. Spoon the mixture into the tortillas and fold them. Serve your wraps right away. 4. Enjoy.

California Wraps with Thai Spicy Mayo

63

BACKYARD

Picnic Radishes

Prep Time: 15 mins Total Time: 15 mins Servings per Recipe: 8 Calories 304 kcal Fat 19.9 g Carbohydrates 29.5g Protein 3.4 g Cholesterol 4 mg Sodium 359 mg

Ingredients 1 (14 oz.) package coleslaw mix 1 C. very thinly sliced Archer Farms(TM) Sugar Snap Peas 1/2 C. thinly sliced radishes 3 green onions, thinly sliced 3/4 C. Market Pantry(TM) Cashews Halves and Pieces Dressing:

1/2 C. vegetable oil 1/2 C. honey 1/4 C. rice vinegar 1 tbsp sriracha sauce 2 tsp soy sauce 1/2 tsp salt

Directions 1. 2. 3. 4.

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In a large bowl, mix together all salad Ingredients. In a small bowl, add the dressing Ingredients and beat till well combined. Place the dressing over the salad and toss to coat. Serve immediately or refrigerate before serving.

Backyard Picnic Radishes

Natural

Ramen Noodles

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 6 Calories 280 kcal Carbohydrates 53.6 g Cholesterol 0 mg Fat 4.4 g Protein 10.4 g Sodium 1351 mg

Ingredients 4 cups vegetable broth 4 cups water 1 tbsp soy sauce 1 tbsp sesame oil 1 tbsp ground ginger

1 tbsp Sriracha hot sauce 9 ounces soba noodles

Directions 1. Bring everything except noodles to boil before adding noodles and cooking it for about seven minutes or until you see that they are tender. 2. Take noodles out into bowls and top with broth according to your choice.

Natural Ramen Noodles

65

ORIENTAL

Chili Chicken and Ramen Stir Fry

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 2 Calories 438 kcal Fat 14.1 g Carbohydrates 47.6g Protein 31.9 g Cholesterol 65 mg Sodium 1118 mg

Ingredients 1 1/2 C. hot water 1 (3 oz) package Oriental-flavor ramen noodle soup mix 2 tsp vegetable oil, divided 8 oz skinless, boneless chicken breast halves, cut into 2-inch strips 2 C. broccoli florets 1 C. sliced onion wedges 2 cloves garlic, minced 1 C. fresh bean sprouts

1/2 C. water 1/2 C. sliced water chestnuts 1 tsp soy sauce 1 tsp oyster sauce 1/4 tsp chile-garlic sauce (such as Sriracha(R)), or to taste 1 roma tomato, cut into wedges

Directions 1. Pour 1 1/2 C. of water in a heavy saucepan. Cook in it the noodles for 3 min. Remove it from the water and place it aside. 2. Place a large pan or wok over medium heat. Heat 1 tsp of oil in it. Add the chicken and cook it for 7 min. Drain the chicken and place it aside. 3. Turn the heat to high. Add the broccoli, onion, and garlic. Cook them for 7 min. 4. Stir in the ramen seasoning packet with noodles, bean sprouts, water, water chestnuts, soy sauce, oyster sauce, and chile-garlic sauce. 5. Cook them for 6 min. Stir in the tomato and cook them for 4 min. Serve your stir fry hot. 6. Enjoy.

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Oriental Chili Chicken and Ramen Stir Fry

Spicy

Tofu Stir Fry

Prep Time: 20 mins Total Time: 40 mins Servings per Recipe: 4 Calories 442 kcal Fat 25.9 g Carbohydrates 39.2g Protein 16.8 g Cholesterol 0 mg Sodium 649 mg

Ingredients 1 (14 oz.) can light coconut milk 1/4 C. peanut butter 2 tbsp soy sauce 2 tbsp brown sugar 1 tbsp lime juice 1 tsp Sriracha sauce 1/2 tsp ground chile pepper 1 tbsp olive oil 2 carrots, diced

1 red bell pepper, diced 1 (14 oz.) package firm tofu, drained and cut into 1-inch cubes 4 garlic cloves, minced 2 tbsp minced fresh ginger 4 C. baby spinach 1 1/2 C. cooked brown rice

Directions 1. For the sauce: in a bowl, add the peanut butter, coconut milk, soy sauce, lime juice, Sriracha sauce, brown sugar and ground chile powder and beat till smooth. 2. In a large skillet, heat the oil on medium-high heat and sauté the carrots and bell pepper for about 1-2 minutes. 3. Add the tofu and sauté for about 4 minutes per side. 4. Add the ginger and garlic and sauté for about 30 seconds. 5. Stir in the sauce and cook for about 5 minutes. 6. Reduce the heat to low. 7. Stir in the spinach, 1 C. at a time and cook till wilted. Serve over brown rice.

Spicy Tofu Stir Fry

67

PEANUT SAUCE

with Veggies and Steak Stir Fry

Prep Time: 25 mins Total Time: 40 mins Servings per Recipe: 4 Calories 314 kcal Fat 21.9 g Carbohydrates 16.2g Protein 15.9 g Cholesterol 27 mg Sodium 939 mg

Ingredients Sauce: 1/4 C. rice vinegar 3 tbsp soy sauce 2 tbsp peanut butter 1 tbsp peanut oil 1 tbsp chile-garlic sauce (such as Sriracha(R)) 1 tsp sesame oil 1/4 C. cold water 1 tbsp cornstarch Stir-Fry: 1 tbsp peanut oil 3/4 lb beef flank steak, thinly sliced

1 tbsp peanut oil 2 carrots, cut into strips 1 green bell pepper, cut into strips 1 C. mushrooms, sliced 1 C. broccoli florets 1 bunch green onions, sliced 2 cloves garlic, minced 1 tbsp minced fresh ginger

Directions 1. Get a small mixing bowl: Mix in it vinegar, soy sauce, peanut butter, 1 tbsp peanut oil, chile sauce, and sesame oil to make the sauce mix. 2. Get a small mixing bowl: Whisk in it the cornstarch with water. 3. Place a large pan over medium heat. Heat 1 tbsp of oil in it. Add the beef and cook it for 4 min. Place it aside. 4. Heat the rest of the oil in it. Add the carrots, bell pepper, mushrooms, broccoli, green onions, garlic, and ginger. Cook them for 5 min. 5. Stir in back the beef. Lower the heat and add the sauce mix and cornstarch mix. Stir them to coat. Put on the lid and cook them for 6 min. 6. Adjust the seasoning of you stir fry then serve it warm. 7. Enjoy.

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Peanut Sauce with Veggies and Steak Stir Fry

Spicy

Pink Shrimp

Prep Time: 20 mins Total Time: 50 mins Servings per Recipe: 6 Calories 352.1 Fat 18.2g Cholesterol 143.2mg Sodium 1007.2mg Carbohydrates 31.1g Protein 16.6g

Ingredients 1 1/2 lbs raw shrimp, peeled & deveined 1/4 C. olive oil 1/4 C. onion, diced 1 garlic clove, minced 1/4 C. roasted red pepper, diced 1/4 C. fresh cilantro, chopped 14 oz. diced tomatoes

1 C. coconut milk 2 tbsps sriracha sauce 2 tbsps fresh lime juice salt and pepper

Directions 1. 2. 3. 4.

Place a large saucepan over medium heat. Heat the oil in it. Cook in it the onion for 3 min. Stir in the garlic with peppers for another 3 min. Stir in the tomatoes, shrimp and cilantro. Cook them for 4 min. Stir in the coconut milk and Sriracha sauce. Cook them for 3 min. Stir in the lime juice with a pinch of salt and pepper. Serve your stew warm. 5. Enjoy.

Spicy Pink Shrimp

69

JAPANESE

Mussels

Prep Time: 20 mins Total Time: 35 mins Servings per Recipe: 6 Calories 4.8 Fat 0.4g Cholesterol 1.3mg Sodium 1.5mg Carbohydrates 0.1g Protein 0.1g

Ingredients 2 dozen frozen mussels on the half shell, thawed 1 1/2 tbsp half-and-half 1 C. japanese mayonnaise, Kewpie brand 1 -1 1/2 tsp sriracha sauce

1 1/2 tbsp masago smelt roe (small fish eggs) instant dashi stock, pellets fresh lemon, for garnish

Directions 1. 2. 3. 4. 5. 6. 7. 8. 9.

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Set your oven to broiler. Detach the mussels from the shells and again place in the shells. In a baking dish, place the mussels. In a bowl, add the Hon Dashi pellets and half-and-half and stir till dissolved completely. Stir in the mayonnaise and Sriracha till smooth. Add the roe and slowly, stir to combine. Divide the mixture over each mussel evenly. Cook under the broiler for about 15 minutes. Serve with a drizzling of the lemon juice.

Japanese Mussels

Chicken Breasts

Soup on a Ramen Beach

Prep Time: 20 mins Total Time: 45 mins Servings per Recipe: 8 Calories 551 Fat 24.2g Cholesterol 45mg Sodium 1646mg Carbohydrates 56.5g Protein 29.8g

Ingredients 1 fresh lemongrass stalk, outer leaves removed 2 quarts chicken stock 1/2 C. minced fresh ginger, divided 4 fresh kaffir lime leaves 1 tbsp minced garlic 1 tbsp Sriracha chile sauce 1 1/2 lb skinless, boneless chicken breast halves, cut into 1-inch strips 1/2 C. fresh cilantro, bundled 2 (14 oz.) cans coconut milk

3 tbsp brown sugar 2 tbsp lime juice 1 tbsp fish sauce 6 (3 oz.) packages ramen noodles, packets removed 2 large carrots, shredded 1 C. chopped tomatoes 3 green onions, chopped 1/4 C. chopped fresh cilantro, or to taste

Directions 1. Crunch the lower 2/3 of a lemongrass stalk with the back of a spoon then mince the rest of it slightly. 2. Place a large saucepan over medium heat. Stir in the stock with minced lemongrass, bruised lemongrass stalk, 1/2 the ginger, lime leaves, garlic, and Sriracha sauce. 3. Cook them until they start boiling. Lower the heat and bring them to a simmer. Add the chicken breasts and cook them for 12 min. 4. Discard the lemongrass stalk and lime leaves. Stir the cilantro into the broth and cook it for 3 min. 5. Stir in the coconut milk, remaining ginger, brown sugar, lime juice, and fish sauce. Drain the cilantro and discard it. Let the chicken soup cook for 8 min. 6. Cook the ramen according to the directions on the package without the seasoning packets. 7. Drain the noodles and divide it between serving bowls. Stir the carrots, tomatoes, and green onions into soup. Pour it all over the noodles. 8. Serve your soup bowls hot. 9. Enjoy. Chicken Breasts Soup on a Ramen Beach

71

ENJOYABLE

Seafood Meal

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 4 Calories 434.6 Fat 19.1g Cholesterol 206.5mg Sodium 798.1mg Carbohydrates 12.2g Protein 52.3g

Ingredients 1 ½ lb salmon fillets, skinned and cut into cubes ¾ lb prawns 2 1/2 tbsp of fresh mint 2 tbsp fresh lemongrass, finely chopped 3 -4 garlic cloves, crushed 1 tsp grated lemon rind 1 lemon, juice of 2 tsp sambal oelek (sriracha) 3 tbsp peanut oil, divided use

1 medium carrot, slice carrot into ribbons using a vegetable peeler ¼ lb snow peas, sliced into thin strips ½ lb bean sprouts 1 tbsp fresh coriander, finely chopped 2 tbsp rice vinegar 2 tsp brown sugar 1 tsp soy sauce

Directions 1. In a large bowl, mix together the salmon, prawns, lemongrass, mint, garlic, lemon rind, sambal and lemon juice and refrigerate for about 10 minutes. 2. In a small bowl, add the brown sugar, 2 tbsp of the peanut oil, soy sauce and vinegar and beat well. 3. In a skillet, heat the remaining peanut oil and cook the prawns for about 2 minutes. 4. Add the salmon and stir fry for about 3 minutes. 5. Transfer the seafood into a bowl. 6. In the same skillet, add a little oil more and stir fry the snow peas and carrot for about 1 minute. 7. Stir in the beans sprouts, coriander, brown sugar mixture and seafood mixture and cook, covered for about 2 minutes.

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Enjoyable Seafood Meal

Sweet

Thai Chile Fried Rice

Prep Time: 10 mins Total Time: 36 mins Servings per Recipe: 4 Calories 446 kcal Fat 14.9 g Carbohydrates 62.4g Protein 14.1 g Cholesterol 150 mg Sodium 1712 mg

Ingredients 1/2 C. frozen corn, thawed 1/2 C. frozen peas, thawed 1/4 C. water, divided 3 eggs 1 tsp butter 3 slices turkey bacon 2 tbsp peanut oil

4 C. cooked medium-grain jasmine rice, cold 3 tbsp sriracha sauce 2 tbsp soy sauce 2 tbsp fish sauce

Directions 1. In a microwave safe bowl, mix together the corn, peas and 1 tbsp of the water and microwave on High for about 2 minutes. 2. In a small bowl, add 1 tbsp of the water and 1 egg and beat well. 3. In a large skillet, melt the butter on medium heat and cook the beaten egg mixture fir about 1 minute per side. 4. Transfer cooked egg into to a plate and cut into slices. 5. Repeat with remaining 2 tbsp of the water and remaining 2 eggs. 6. Heat a large skillet on medium-high heat and cook for about 10 minutes, flipping occasionally. 7. Transfer the bacon onto a paper towel lined plate to drain and then chop it. 8. Swirl the same skillet with the oil and heat on high heat. 9. With the wet fingers, beak up large clumps of the rice. 10. Add 2 handfuls of rice into the skillet and cook for about 1 minute, stirring continuously. 11. Transfer the rice into a bowl. 12. Repeat with the remaining rice. 13. Reduce the heat to medium and stir in the rice, sriracha sauce, soy sauce and fish sauce and cook for about 2 minutes. 14. Add corn, peas, eggs and bacon and cook for about 3 minutes, tossing occasionally. Sweet Thai Chile Fried Rice

73

LATE

July Spring Rolls

Prep Time: 30 mins Total Time: 4 hrs 55 mins Servings per Recipe: 12 Calories 179 kcal Fat 9.5 g Carbohydrates 14.4g Protein 10.2 g Cholesterol 26 mg Sodium 836 mg

Ingredients Pickles: 1 1/4 C. seasoned rice vinegar 1/2 C. water 2 tbsp white sugar 1 tbsp fish sauce 1/4 tsp red pepper flakes 2 large carrots, peeled and cut into 3x1/8-inch matchstick strips 1/2 daikon radish, peeled and cut into 3x1/8-inch matchstick strips Steak: 3 tbsp low-soy sauce 1 tbsp white sugar 2 tsp minced garlic

1 lb. flat iron steaks 2 tbsp vegetable oil, or as needed Rolls: 6 (8 1/2-inch) rice paper wrappers 6 large soft-leaf lettuce leaves (such as Bibb) 3 C. loosely packed fresh cilantro sprigs Dipping Sauce: 1/4 C. peanut butter 1 tsp Sriracha hot sauce

Directions 1. In a glass bowl, add the vinegar, water, 2 tbsp of the sugar, fish sauce and red pepper flakes and mix till the sugar dissolves. 2. Add the carrots and daikon radish. 3. Place a heavy plate over on top to weigh down the vegetables and refrigerate for about 4 hours or overnight. 4. In a shallow baking dish, add the soy sauce, 1 tbsp of the sugar and garlic and mix till the sugar dissolves. 5. Add the steak and press down till covered in the marinade completely. 6. Refrigerate for about 4 hours or overnight. 7. In a ridged grill pan, heat the oil over high heat. 8. Remove the steak from marinade and discard the excess marinade. 9. Cook the steak until on grill pan for about 6-10 minutes per side. 10. Transfer the steak onto a cutting board and keep aside to cool. 74

Late July Spring Rolls

11. With a sharp knife, cut the steak across the grain into 24 thin slices. 12. Drain the carrot and daikon radishes, reserving 1/2 C. of the pickling liquid. 13. Fill a shallow bowl with the warm water. 14. Dip 1 rice paper sheet in the water for about 5 seconds to soften. 15. Transfer the rice paper sheet onto a smooth surface. 16. Arrange 2 pieces of the lettuce over the half of wrapper closest to you. 17. Place 2 steak slices over each lettuce leaf half, followed by 1/4 C. of the carrot and daikon pickles and a few cilantro sprigs. 18. Starting with the bottom edge, begin to roll up rice paper sheet tightly around the filling. 19. After 1 roll, fold in ends of rice paper like a burrito, then finish rolling. 20. Repeat with the remaining wrappers and filling. 21. Cut the rolls diagonally in half crosswise and arrange on a serving platter. 22. In a bowl, add the peanut butter, reserved pickling liquid and sriracha hot sauce and beat till well combined. 23. Serve the rolls alongside the sauce.

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SIMPLE

Sriracha Chicken

Prep Time: 10 mins Total Time: 45 mins Servings per Recipe: 4 Calories 421 kcal Fat 30.8 g Carbohydrates 11g Protein 25.3 g Cholesterol 67 mg Sodium 677 mg

Ingredients 4 skinless, boneless chicken breast halves 1 C. French salad dressing 1/4 C. salsa

1 tsp dried thyme 2 tbsps sriracha

Directions 1. Coat a casserole dish with nonstick spray then set your oven to 350 degrees before doing anything else. 2. Place your pieces of chicken in the dish then get a bowl and combine: thyme, dressing, and salsa. 3. Top your meat with the dressing mix then place covering of foil over the dish. 4. Cook everything in the oven for 25 mins then take off the covering and continue to cook the meat for 20 more mins. 5. When 10 mins is left coat the chicken with the sriracha and continue cooking everything for 10 more mins. 6. Enjoy.

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Simple Sriracha Chicken

Easy

Wonton Soup

Prep Time: 5 mins Total Time: 15 mins Servings per Recipe: 4 Calories 293 kcal Fat 9g Carbohydrates 33.5g Protein 17.7 g Cholesterol 84 mg Sodium 3373 mg

Ingredients 8 C. chicken broth 3 tbsps soy sauce 2 tsps sesame oil 2 tsps rice vinegar 2 tsps lemon juice 2 tsps minced garlic

1 1/2 tsps chile-garlic sauce (such as Sriracha(R)) salt to taste 8 C. water 20 wontons

Directions 1. Get the following simmering: salt, broth, chili garlic sauce, sesame oil, garlic, vinegar, and lemon juice. 2. Let the mix gently simmer for 12 mins. 3. At the same time being to get some water boiling in another pot. Add the wontons to the boiling water and let the mix cook for 7 mins. Then combine the wontons to the simmering mix. 4. Enjoy.

Easy Wonton Soup

77

SPICY

Shrimp

Prep Time: 5 mins Total Time: 10 mins Servings per Recipe: 4 Calories 101 kcal Carbohydrates 2.6 g Cholesterol 173 mg Fat 1.1 g Protein 18.8 g Sodium 837 mg

Ingredients one lb peeled and deveined shrimp 1/4 cup sriracha chili sauce one tsp smoked paprika 1/2 tsp garlic powder

1/2 tsp onion powder 1/2 tsp chili powder 1/2 tsp ground cumin

Directions 1. At first you need to set grill at medium heat and put oil before continuing. 2. Mix shrimp with the mixture of paprika, onion powder, cumin, garlic power and chili sauce. 3. Put the shrimp on the preheated grill until you see that they are turning pink from the outside and the meat is no longer transparent which will take about 4-5 mins.

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Spicy Shrimp

Black

Seafood Burgers

Prep Time: 15 mins Total Time: 35 mins Servings per Recipe: 4 Calories 264 kcal Fat 1.4 g Carbohydrates 51.7g Protein 11.6 g Cholesterol 0 mg Sodium 1264 mg

Ingredients 1 (15 ounce) can black beans, drained and rinsed 1/3 C. chopped sweet onion 1 tbsp minced garlic 3 baby carrots, grated (optional) 1/4 C. minced green bell pepper (optional) 1 tbsp cornstarch 1 tbsp warm water 3 tbsps chile-garlic sauce (such as Sriracha(R)), or to taste 1 tsp chili powder

1 tsp ground cumin 1 tsp seafood seasoning (such as Old Bay(R)) 1/4 tsp salt 1/4 tsp ground black pepper 2 slices whole-wheat bread, torn into small crumbs 3/4 C. unbleached flour, or as needed

Directions 1. Before you do anything heat the oven to 350 F. Oil a baking pan. 2. Get a mixing bowl: Add the black bean then press it with a potato masher or fork until it becomes well mashed. Add the onion, garlic, carrots, and green bell pepper. Combine them well. 3. Get a mixing bowl: Add the cornstarch, water, chile-garlic sauce, chili powder, cumin, seafood seasoning, salt, and black pepper. Mix them well. 4. Add the bean mix to the starch mix and bread crumbs. Mix them well. Shape the mix into 4 patties. Place them on the baking sheet. Cook them in the oven for 12 mi on each side. 5. Assemble your burgers with your favorite toppings. Serve them right away. 6. Enjoy.

Black Seafood Burgers

79

ASIAN

Italian Burgers with Cajun Mayo

Prep Time: 15 mins Total Time: 2 hrs 40 mins Servings per Recipe: 4 Calories 375 kcal Fat 22.5 g Carbohydrates 337.8g Protein 7.1 g Cholesterol 21 mg Sodium 2459 mg

Ingredients 4 large mushroom caps 1/2 C. soy sauce 1/2 C. Italian dressing 4 cloves garlic, chopped, or more to taste 1 large red bell pepper 1 C. reduced-fat mayonnaise

1 tbsp Cajun spice, or to taste 2 tbsp sriracha 4 hamburger buns split

Directions 1. Get a zip lock bag: Add the mushroom with soy sauce, Italian dressing, and garlic. Shake the bag roughly to coat the ingredients. Place it aside for 2 h 30 min. 2. Before you do anything heat the grill and grease it. 3. Cook the bell pepper for 6 min on each side. Drain the mushroom caps from the marinade and cook them for 7 min on each side. 4. Transfer the bell pepper to a zip lock bag and seal it and place them aside for 5 min sweat. Peel the bell peppers and chop them. 5. Get a mixing bowl: Add the roasted bell pepper with mayo and Cajun spice. Mix them well. Place it in the fridge until ready to serve. 6. Assemble your burgers with your favorite toppings then add an even amount of Sriracha to each. Serve them right away. 7. Enjoy.

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Asian Italian Burgers with Cajun Mayo

Honey

Sriracha Green Beans

Prep Time: 15 mins Total Time: 25 mins Servings per Recipe: 4 Calories 59 kcal Fat 2.4 g Carbohydrates 8.6g Protein 2.1 g Cholesterol 0 mg Sodium 513 mg

Ingredients 3/4 pound fresh green beans, trimmed 2 tbsps soy sauce 1 clove garlic, minced 1 tsp garlic chili sauce sriracha

1 tsp honey 2 tsps canola oil

Directions 1. Place a steamer insert into a saucepan. Add in 3 inches of water and your green beans into the insert. Get the water boiling then place a lid on the pot. Let the beans cook for 5 mins. 2. Get a bowl, combine: honey, soy sauce, chili sauce, and garlic. Stir the mix evenly then get your canola hot in a frying pan. Once the oil is hot add in your green beans and cook them for 4 mins. Top the beans with the honey mix and toss. Continue stir frying the beans for 3 more mins. 3. Enjoy.

Honey Sriracha Green Beans

81

SOUTHEAST

Asian Halibut

Prep Time: 15 mins Total Time: 40 mins Servings per Recipe: 6 Calories 477 kcal Fat 33 g Carbohydrates 8.7g Protein 35.6 g Cholesterol 70 mg Sodium 420 mg

Ingredients 2 lb. halibut, cut into bite size pieces 1 C. mayonnaise 1 tsp fresh lemon juice 3/4 tsp chili-garlic sauce, sriracha 1/2 tsp white sugar 1/2 tsp soy sauce 1/8 tsp sesame oil

4 C. thinly sliced mushrooms 2 C. thinly sliced onions 1 lemon, cut in half Kosher salt, to taste 1 tbsp sesame seeds 3/4 C. sliced green onions

Directions 1. Set your oven to 375 degrees F before doing anything else and arrange a rack into the center of the oven. 2. Line a baking sheet with a greased piece of foil. 3. Place the halibut pieces onto the prepared baking sheet so that all pieces are touching. 4. In a bowl, mix together the mayonnaise, lemon juice, chili garlic sauce, sugar, soy sauce and sesame oil. 5. Fold in the mushrooms and onion. 6. Place the mushroom mixture over the halibut pieces evenly. 7. Squeeze one lemon half over the mushroom mixture evenly and sprinkle with the kosher salt. 8. Cook in the oven for about 15-20 minutes. 9. Remove the baking sheet from the oven. 10. Now, set your oven to broiler. 11. Cook the fish under the broiler for about 10 minutes. 12. Remove from the oven and squeeze the remaining lemon half over the fish evenly. 13. Serve with a sprinkling of the sesame seeds and green onions.

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Southeast Asian Halibut

Elegant

Ceviche Wraps With Sriracha

Prep Time: 2 hrs 15 mins Total Time: 2 hrs 15 mins Servings per Recipe: 6 Calories 46.7 Fat 0.4g Cholesterol 73.6mg Sodium 90.7mg Carbohydrates 2.2g Protein 8.3g

Ingredients 1/2 lb small baby shrimp, cooked 1/2 C. red radish, sliced thin and cut into matchsticks 1 tbsp red onion, minced 1 tbsp red pepper, minced 1/2 C. green onion, thinly sliced on the diagonal 2 tbsp fresh lime juice 1 tbsp fresh cilantro, chopped 2 tsp Asian chili paste

1/2 C. summer slicing tomatoes, cut into small dice avocado lettuce leaf, of your choice salt & freshly ground black pepper (optional)

Directions 1. 2. 3. 4. 5. 6.

In a bowl, mix the shrimp, radish, red pepper, and both onions. Add fresh lime juice and stir to combine. Cover and refrigerate for about 2 hours. Stir in cilantro and chili paste. Just before serving, core and peel avocado and then cut into six slices, lengthwise. For serving, in each plate, place one lettuce leaf, followed by an avocado slice, some chopped tomato, a few green peas and top with a couple of spoonfuls of ceviche. 7. Sprinkle with salt and pepper if you like.

Elegant Ceviche Wraps With Sriracha

83

CRUNCHY

and Juicy Noodles Burgers

Prep Time: 20 mins Total Time: 1 hr Servings per Recipe: 3 Calories 742 kcal Fat 55.7 g Carbohydrates 13.4g Protein 45.9 g Cholesterol 417 mg Sodium 11816 mg

Ingredients 2 (3 oz.) packages instant ramen noodles, flavor packet discarded 2 large eggs Salt and ground black pepper to taste 3/4 lb lean ground beef 1 tbsp soy sauce 1 tsp sesame oil 3 tbsps vegetable oil, divided

3 slices American cheese 1/4 C. ketchup 2 tbsps chili-garlic sauce (such as Sriracha) 1 1/2 C. arugula 3 large eggs

Directions 1. Fill half pot with water and cook it until it starts boiling. Add the ramen and cook it for 2 to 3 min until it become tender. Drain it and pace it aside. 2. Get a mixing bowl: Add the eggs with salt and pepper. Beat them well. Fold in the noodles. Spoon the noodles into the 6 greased ramekins that are the size of burgers. 3. Place a piece of plastic on top then press them tightly to flatten them. Place them in the fridge for 25 min to make the burger buns. 4. Get a mixing bowl: Add the beef, soy sauce, and sesame oil. Combine them well. Shape the mix into 3 burgers. 5. Place a large skillet on medium heat. Heat 1 tbsp of oil in it. Add the refrigerated ramen buns and cook them for 4 min on each side until they become somewhat crunchy. 6. Drain the noodles buns and place them aside. Heat another tbsp of oil in the same skillet. Add the beef burgers and cook them for 8 min on each side. 7. Place a slice of cheese on each burger then cook it for 2. 8. Get a small mixing bowl: Add the ketchup and chili-garlic sauce. Combine them well. Heat 1 tsp of oil in a large skillet. Cook in the 3 eggs. Season them with some salt and pepper. Spread the ketchup sauce in the inside of each ramen buns. 9. Top 2 ramen buns with arugula followed by the beef patties and fried eggs then cover them with the other 2 ramen buns. Serve your burgers right away. Enjoy. 84

Crunchy and Juicy Noodles Burgers

Maui

Chicken

Prep Time: 5 mins Total Time: 35 mins Servings per Recipe: 4 Calories 221 kcal Fat 6.5 g Carbohydrates 10.8g Protein 26.6 g Cholesterol 67 mg Sodium 1048 mg

Ingredients 1 tbsp sesame or canola oil 1 lb chicken tenders, cut into 1-inch pieces 1 (2 inch) piece fresh ginger, peeled and cut into matchsticks or minced 4 cloves garlic, thinly sliced 1/2 C. vegetable broth 1 (14 oz.) can reduced-sodium chicken broth

1 1/2 C. water 2 tbsps reduced-sodium soy sauce 1 tsp Asian red chili sauce, such as sriracha, or to taste 1 bunch mustard greens or chard, stemmed and diced*

Directions 1. Stir fry your chicken in a Dutch oven for 9 min. 2. Then remove them from the pot. Combine in the garlic and the ginger and cook everything for 30 secs then add the vegetable broth and fry the mix for 4 mins while scraping the pan. 3. Now combine in the water and broth and get everything boiling with a high level of heat. 4. Once the mix is boiling let it continue for 7 mins then add: chards, chili sauce, and soy sauce. 5. Continue cooking this mix for 3 mins. 6. Enjoy.

Maui Chicken

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FRIED

Mushroom with Chili Sauce

Prep Time: 20 mins Total Time: 35 mins Servings per Recipe: 4 Calories 554.2 Fat 15.9g Cholesterol 86.0mg Sodium 3725.5mg Carbohydrates 85.0g Protein 17.6g

Ingredients

Directions

Batter 2 C. milk 1 egg 2 C. flour 1 tbsp salt 1 tbsp allspice 1 tbsp sugar 1/2 tsp pepper, white 1/2 tsp garlic powder 1 tbsp baking powder 12 large fresh mushrooms Sauce 1 C. chili sauce (sriracha) 1/2 C. catsup (ketchup) 1 tbsp Worcestershire sauce 1 tbsp horseradish 1/2 tsp salt 1/2 tsp pepper, black 1/2 tsp garlic powder 3/4 C. sour cream

1. To prepare the sauce: 2. Get a mixing bowl: Whisk in the chili sauce, catsup, Worcestershire sauce, horseradish, salt, pepper and garlic powder. 3. Stir in the sour cream with a pinch of salt and pepper. Place the sauce in the fridge and let it sit for 20 min. 4. To prepare the mushrooms: 5. Before you do anything, preheat the oven to 350 F. 6. Get a mixing bowl: Beat in it the egg. Mix in the milk with salt, allspice, sugar, white pepper, and garlic powder 7. Mix in it the flour followed by the baking powder until they become smooth. 8. Place a deep pan over medium heat. Heat in it about 1/2 inch of oil. 9. Stir several mushrooms in the flour batter. Drain them and lower them gently into the hot oil. 10. Cook them until they become golden brown. Drain them and place them on some paper towels. 11. Repeat the process with the remaining mushrooms. Serve them with the chili sauce. 12. Enjoy.

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Fried Mushroom with Chili Sauce

Buffalo

Prep Time: 15 mins

Scallops

Total Time: 35 mins Servings per Recipe: 8 Calories 522 kcal Fat 30.5 g Carbohydrates 45.8g Protein 16.1 g Cholesterol 38 mg Sodium 453 mg

Ingredients

Directions

1 (16 oz.) package farfalle pasta 24 scallops, rinsed and drained 3/4 C. olive oil 1/4 C. lemon juice 1 1/2 tsps dried diced garlic 1 tsp salt 1/2 tsp ground black pepper 2 tbsps dried basil 9 tbsps whipped butter 2 tbsps sriracha

1. Get your pasta boiling in water and salt for 9 mins then remove all the liquids. 2. Get a bowl for your scallops. 3. Get a 2nd bowl, combine: black pepper, 1/4 C. olive oil, half tsp salt, lemon juice, 1 tsp garlic. 4. Combine both bowls and stir the mix to evenly coat the scallops. 5. Lay out your scallops on a working surface and top them with 1 tbsp of basil. 6. Get 1 tbsp of butter melted in a pan then begin to fry your scallops with the basil side facing downwards in the butter for 5 mins. 7. Flip the scallops and continue frying them for 3 more mins. Fry half of the scallops at a time. 8. Get the rest of the butter melted then add in 1/2 tsp salt, 1/2 C. olive oil, 1/2 tsp garlic, and 1 tbsps of basil. 9. Stir the mix then add the pasta to the butter sauce. 10. Toss the noodles to coat them with the sauce. 11. Place some pasta on a serving dish and liberally add some scallops over the noodles and some sriracha. 12. Enjoy.

Buffalo Scallops

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JAPANESE

Chicken Drumsticks with Barbecued Beans and Hot Slaw

Prep Time: 15 mins Total Time: 1 hr 15 mins Servings per Recipe: 4 Calories 746.4 Fat 20.5g Cholesterol 118.2mg Sodium 1063.7mg Carbohydrates 109.2g Protein 37.0g

Ingredients 8 chicken drumsticks or 1 1/2-2 lbs chicken drumsticks 1 tbsp olive oil 1/4 C. ponzu sauce, lime sauce 1 tbsp ketchup 1/2 C. honey 1/2-1 garlic clove, minced salt and pepper 3/4 C. ketchup 1/2 C. pure maple syrup 1/2 tbsp liquid smoke flavoring 1/2 tsp dry mustard 1/4 tsp garlic powder salt and pepper 1 C. onion, chopped

2 C. canned black-eyed peas, drained and rinsed cooking spray 1/2 head cabbage, cored 1 medium carrot 1 tbsp olive oil 2 tbsp rice vinegar Ingredients 2 tbsp pure maple syrup 1 tbsp sriracha sauce 1 tbsp lime juice 1/2 tsp ground ginger salt

Directions 1. To make the chicken drumsticks: 2. Before you do anything preheat the oven to 375 F. Lay the chicken drumsticks in a greased casserole dish. 3. Get a small mixing bowl: Whisk in it the soy sauce, ketchup, honey, garlic, salt and pepper. Drizzle the mix all over the chicken drumsticks. 4. Place the chicken pan in the oven and cook it for 30 min. Flip the chicken drumsticks and cook them for another 30 min. 5. To make the barbecued beans: 6. Place a heavy saucepan over medium heat: Stir in it the ketchup, pure maple syrup, smoke flavoring, mustard powder, garlic powder, salt and pepper. Cook them for 10 min. 7. In the meantime, chop the onion and cook it in a greased pan for 6 min. Transfer the cooked onion with black eyed peas into the saucepan. 88

Japanese Chicken Drumsticks

8. Put on the lid and coo them until the bean becomes thick. 9. Cut the carrot and cabbage into thin strips. 10. To make the hot slaw: 11. Grease a wok or a pan with a cooking spray. Cook in it the carrot and cabbage for 4 min. 12. Get a small bowl: Whisk in it the olive oil, rice vinegar, pure maple syrup, Sriracha Hot Chili sauce, lime juice, ground ginger, salt and pepper to make the dressing. 13. Drizzle the sauce all over the carrot and cabbage mix. Cook them for 3 min. 14. Serve your chicken drumsticks warm with the barbecued beans and warm hot slaw. 15. Enjoy.

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TEXAN

Steak Toppers

Prep Time: 30 mins Total Time: 1 hr 10 mins Servings per Recipe: 4 Calories 589.2 Fat 31.1 g Cholesterol 34.5 mg Sodium 1053.9 mg Carbohydrates 66.7 g Protein 12.2 g

Ingredients 16 round butter-flavored crackers 16 fresh spinach leaves 1/3 C. blue cheese, crumbles sea salt cracked black pepper sriracha sauce Potatoes 2 red potatoes, unpeeled, diced 2 slices turkey bacon, cooked and crumbled 1 tbsp Hidden Valley Original Ranch Dips Mix 1 tbsp snipped fresh chives 2 tbsp Greek yogurt 1 tsp grated garlic

Onion rings 2 large shallots, peeled and sliced into 6-8 rings each 1 -2 tbsp melted butter 1/3 C. seasoned dry breadcrumb 1 tsp grated parmesan cheese Steak 1 thick-cut ribeye steak 1 tbsp Hidden Valley Original Ranch Dips Mix 2 tbsp melted butter

Directions 1. To prepare the potatoes: 2. Place a large saucepan over high heat. Place in it the potatoes with a pinch of salt. 3. Cover them with water and bring them to a boil. Let them cook for 16 to 22 min until they become soft. 4. Drain the potatoes and transfer them to a blender. Add the garlic with ranch sauce, chives, and yogurt. 5. Blend them smooth. Pour the mixture into a bowl. Stir into it the bacon and put on the lid. 6. Place it in the fridge and let it sit until ready to serve. 7. To prepare the onion rings: 8. Before you do anything, preheat the oven to 375 F. 9. Get a mixing bowl: Stir in it the shallot rings with melted butter, parmesan cheese 90

Texan Steak Toppers

and breadcrumbs. 10. Spread the mixture on a lined up baking sheet. Bake them for 16 to 22 min. 11. To prepare the steak: 12. Before you do anything, preheat the grill and grease it. 13. Season the steaks with a pinch of salt and pepper. 14. Massage the ranch dip into the steak then coat it with melted butter. 15. Grill it for 6 to 8 min on each side. Let it rest for 6 min then slice it. 16. Arrange the crackers on a serving platter. 17. Top them with warm mashed potatoes, spinach leaves, slices of steak, shallot rings, and blue cheese crumbles. 18. Serve them right away. 19. Enjoy.

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HOUSE

Fried Rice

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 2 Calories 906 kcal Fat 14.8 g Carbohydrates 168.2g Protein 21.9 g Cholesterol 186 mg Sodium 1598 mg

Ingredients 2 tsp canola oil 2 eggs 1/2 tsp water 2 tsp sesame oil, divided 1/2 onion, diced 1 clove garlic, minced 1/4 C. frozen peas and carrots, thawed and patted dry with paper towel 2 C. cold cooked jasmine rice 2 tsp light soy sauce 1 tsp fish sauce 1 tbsp sriracha sauce

1/2 tsp white sugar 1/2 tsp salt 1/2 tsp ground white pepper 1/2 tsp mono glutamate 1/4 C. chopped green onion, divided 1/4 C. chopped fresh cilantro 1 cucumber

Directions 1. In a bowl, add the eggs and water and beat till smooth. 2. In a large skillet, heat 2 tsp of the canola oil on high heat and cook the egg mixture for about 2-3 minutes, stirring continuously. 3. Transfer the cooked eggs into a plate. 4. In the same pan, heat 1 tsp of the sesame oil and enough canola oil that covers the surface of the skillet and sauté the onion and garlic in oil for about 1-2 minutes. 5. Stir in the peas and carrots and cook for about 1-2 minutes. 6. Add the cooked eggs and stir to combine. 7. Slowly, add the rice, breaking the clumps. 8. Cook for abut 2-3 minutes, stirring continuously. 9. Stir in the soy sauce, fish sauce, sriracha sauce, sugar, salt, 1/2 tsp of the white pepper and mono glutamate and cook for about 2-3 minutes. 10. Remove pan from the heat and gently toss in the green onion and cilantro. 11. With a vegetable shredder, peel the outside skin of the cucumber to create a ragged design on the outside. 92

House Fried Rice

12. Cut the cucumber into the slices diagonally and arrange in a circle around the serving platter. 13. Place the rice in the middle of the platter. 14. Serve with a topping of the additional green onion and a dash of white pepper.

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AMELIA

Island Oysters

Prep Time: 30 mins Total Time: 50 mins Servings per Recipe: 6 Calories 304 kcal Fat 31 g Carbohydrates 4.2g Protein 3.7 g Cholesterol 89 mg Sodium 550 mg

Ingredients 1 C. butter, softened 2 tbsp chopped fresh cilantro 3 tbsp minced garlic 2 tbsp minced shallot 2 tbsp lime juice 3 tbsp chile-garlic sauce (such as Sriracha(R))

12 fresh oysters in shells 2 tbsp lime juice

Directions 1. In a medium bowl, add the butter, cilantro, garlic, shallot, 2 tbsp of the lime juice and sriracha sauce and mix till well combined. 2. Place the mixture onto a waxed paper. 3. Carefully, roll the waxed paper into a log and freeze till set. 4. Set your grill for high heat and lightly, grease the grill grate. 5. Cook the whole oysters onto the grill for about 3-5 minutes. 6. Carefully, remove the top shell from the oysters, without spilling any liquid 7. Return the oyster onto the grill. 8. Cut the butter log into 1/4-inch slices. 9. Arrange 1 butter slice on top of each oyster and cook onto the grill till the butter id melted. 10. Serve the grilled oysters over a bed of rock salt for nice presentation.

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Amelia Island Oysters

Sambal

Ramen Salad

Prep Time: 5 mins Total Time: 7 mins Servings per Recipe: 2 Calories 425.7 Fat 23.8g Cholesterol 5.7mg Sodium 706.6mg Carbohydrates 46.2g Protein 10.4g

Ingredients 1 (3 oz.) packages ramen noodles 1 C. cabbage, shredded 4 scallions, cut into 1 inch pieces 2-3 carrots snow peas, julienned 3 tbsp mayonnaise

1/2 tsp sambal oelek, or sriracha 1-2 tsp lemon juice 1/4 C. peanuts, chopped cilantro, chopped

Directions 1. Prepare the noodles according to the instructions on the package and cook it for 2 min. Remove it from the water and place it aside to drain. 2. Get a small mixing bowl: Whisk in it the mayo, sambal olek, and lemon juice to make the sauce 3. Get a large mixing bowl: Combine in it the cabbage, carrots, scallions, snow peas, cooked noodles, mayo sauce, a pinch of salt and pepper. Mix them well. 4. Serve your salad and enjoy.

Sambal Ramen Salad

95

NOVEMBER’S

Chowder

Prep Time: 15 mins Total Time: 35 mins Servings per Recipe: 4 Calories 319 kcal Fat 6.6 g Carbohydrates 40.7g Protein 25.2 g Cholesterol 52 mg Sodium 870 mg

Ingredients 2 C. peeled and diced potatoes 2 C. frozen mixed vegetables 1/4 C. chopped onion 1/4 C. finely chopped celery 1 tsp chopped fresh parsley 2 C. Swanson(R) Chicken Broth 1 1/2 C. diced cooked turkey 1/2 tsp poultry seasoning 1/4 C. all-purpose flour

1 1/2 C. fat free half-and-half 1/2 tsp sriracha chili garlic sauce Salt and pepper to taste 2 slices turkey bacon, cooked and crumbled

Directions 1. In a large pan, add the potatoes, mixed vegetables, onions, celery, parsley and broth on medium heat and bring to a boil. 2. Reduce the heat and simmer, covered for about 10 minutes. 3. Stir in turkey and poultry seasoning. 4. Add the flour and the half-and-half and cook till smooth, stirring continuously. 5. Cook till the mixture becomes slightly thick, stirring gently. 6. Stir in the sriracha sauce, salt and pepper and remove from the heat. 7. Serve hot with a garnishing of the crumbled bacon.

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November’s Chowder

BBQ Sauce

with Seoul (Asian Sesame Style Korean BBQ Inspired)

Prep Time: 5 mins Total Time: 10 mins Servings per Recipe: 4 Calories 219 kcal Fat 1.3 g Carbohydrates 49.5g Protein 4.4 g Cholesterol 0 mg Sodium 3779 mg

Ingredients 1 cup soy sauce 3/4 cup dark brown sugar 2 tablespoons minced garlic 1 tablespoon apple cider vinegar 1 tablespoon chili-garlic sauce (such as Sriracha(R)) (optional)

1 teaspoon grated fresh ginger 1 teaspoon Asian (toasted) sesame oil 1 1/2 teaspoons ground black pepper 1 tablespoon cornstarch 1 tablespoon water

Directions 1. Get a large pot, combine: black pepper, soy sauce, sesame oil, brown sugar, ginger, garlic, sriracha, and apple cider vinegar. Stir the mix evenly then get everything boiling. 2. Once the mix is boiling get a small bowl and combine your water and cornstarch then add it to the bbq sauce. Stir everything completely then set the heat to low and let the contents cook for 7 more mins. 3. At this point the bbq sauce should be thick. 4. Now shut the heat and let it cool. 5. Enjoy.

BBQ Sauce with Seoul

97

REALLY

Rustic BBQ Sauce

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 4 Calories 242 kcal Fat 14.4 g Carbohydrates 30.2g Protein 2.3 g Cholesterol 0 mg Sodium 1259 mg

Ingredients 1/4 cup vegetable oil 1 1/2 cups ketchup 1 onion, chopped 1/4 cup fresh lemon juice

2 tablespoons prepared mustard 1/8 teaspoon sriracha 1/4 cup Worcestershire sauce

Directions 1. Combine the following in a large pot: Worcestershire, oil, sriracha, ketchup, mustard, onion, and lemon juice. 2. Combine the mix completely then let it cook gently for 35 mins. 3. Enjoy.

98

Really Rustic BBQ Sauce

Authentic

Cantonese Soup

Prep Time: 20 mins Total Time: 45 mins Servings per Recipe: 4 Calories 212 kcal Fat 8.8 g Carbohydrates 6.3g Protein 26.5 g Cholesterol 71 mg Sodium 1405 mg

Ingredients 1 tbsp olive oil 1 clove garlic, minced 1/2 onion, chopped 1 lb. beef sirloin tips 1 tsp salt 1 tsp ground black pepper 1 (10.5 oz.) can chicken broth 2 1/2 C. water

2 tbsp lime juice 1 jalapeno pepper, chopped 1 head bok choy, chopped 2 tbsp chili-garlic sauce (such as Sriracha(R))

Directions 1. In a large pan, heat the oil on medium heat and sauté the garlic and onion for about 5 minutes. 2. Stir in the beef and cook till browned completely. 3. Stir in the salt, pepper, chicken broth, water, lime juice and jalapeño. 4. Increase the heat to medium-high and bring to a boil. 5. Stir in bok choy and simmer for about 5 minutes. 6. Stir in the chili-garlic sauce and serve.

Authentic Cantonese Soup

99

BUFFALO

Spinach

Prep Time: 5 mins Total Time: 25 mins Servings per Recipe: 8 Calories 84 kcal Fat 6.1 g Carbohydrates 2.5g Protein < 5.3 g Cholesterol 20 mg Sodium 137 mg

Ingredients 5 oz. Pepper Jack cheese, shredded 1 (10 oz.) package frozen chopped spinach, thawed and drained 1/4 C. milk

1 tbsp sriracha

Directions 1. 2. 3. 4. 5.

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Set your oven to 350 degrees before doing anything else. Get a casserole dish and add in: milk, spinach, and cheese. Stir the mix until it is smooth then cook it in the oven for 17 mins. Stir the mix twice as it cooks then add in your sriracha. Enjoy.

Buffalo Spinach

California

Shrimp Bowls

Prep Time: 30 mins Total Time: 35 mins Servings per Recipe: 4 Calories 194.0 Fat 5.7g Cholesterol 119.5mg Sodium 716.1mg Carbohydrates 19.8g Protein 15.7g

Ingredients 1 1/3 C. cooked short-grain brown rice 2 tbsp rice vinegar 8 oz. cooked shrimp, peeled and tails removed 1 C. diced cucumber 1 tsp chopped fresh chives 1/2 C. mashed avocado 4 tsp sesame seeds

4 tsp reduced sodium soy sauce 4 tsp mayonnaise 1 tsp Sriracha sauce

Directions 1. 2. 3. 4. 5. 6. 7.

Cook the rice according to package's directions, omitting oil and salt. When rice is done, stir in the rice vinegar. Spread rice onto a sheet pan to cool completely. Cut shrimp into 1-inch cubes. In a small bowl, mix together the cucumber and chives. In another small bowl, mix together the mayonnaise and Sriracha sauce. In a cup, place the layers about 1/4 C. of the cucumber, followed by 2 tbsp of avocado, 1/4 of the shrimp and 1/3 C. rice. 8. Carefully turn the cup upside down to turn the stack onto a plate, lightly tapping the bottom of the cup. 9. Repeat with the remaining ingredients. 10. Sprinkle each serving with Furikake and serve with a drizzling of the soy sauce and Sriracha mayonnaise.

California Shrimp Bowls

101

CREOLE

Spicy Glazed Okra

Prep Time: 10 mins Total Time: 25 mins Servings per Recipe: 6 Calories 2289.6 Fat 232.2g Cholesterol 11.0mg Sodium 19297.2mg Carbohydrates 54.0g Protein 8.8g

Ingredients Vegetables 6 C. oil, for frying 1/2 C. cornmeal 1 C. all-purpose flour 1/4 tsp cajun spice 2 lbs fresh okra, sliced 1/2-inch thick 1/2 C. buttermilk Chili Glaze 1 C. mayonnaise 3 tbsp Thai sweet chili sauce 1 tbsp chili-garlic sauce, sriracha 1/8 tsp ground red pepper

Spice Mix 1 C. salt 1/4 C. black pepper 1/4 C. garlic powder

Directions 1. Place a pan over medium heat. Heat the oil in it. 2. Get a shallow bowl: Mix in it the cornmeal, flour, House Seasoning, and Cajun spice. 3. Coat the okra pieces with buttermilk then dust them with the flour mix. Place them in the hot pan and cook them until they become crispy and golden brown. 4. Drain the okra pieces and place them aside to cool down. 5. Get a small mixing bowl: Whisk in it all the sauce ingredients. Serve it with the crunchy okra. 6. Enjoy.

102

Creole Spicy Glazed Okra

Thai Style

Brussel Sprouts

Prep Time: 10 mins Total Time: 25 mins Servings per Recipe: 3 Calories 185.0 Fat 14.3g Cholesterol 0.0mg Sodium 730.9mg Carbohydrates 12.0g Protein 5.3g

Ingredients 1 lb. Brussels sprout, trimmed and halved 3 tbsp olive oil 2 tbsp low sodium soy sauce 1 tbsp sriracha sauce 1 1/2 tsp Dijon mustard

1/2 tsp ground ginger 1 tsp chopped garlic sesame seeds

Directions 1. Get a mixing bowl: Whisk in it the olive oil, soy sauce, Sriracha, mustard, ginger, and garlic powder. 2. Add the brussels sprouts and toss them to coat. Let them sit for 5 to 7 min. 3. Place a large pot over high heat. 4. Add to it the brussels sprouts mixture and cook them for 10 to 14 min while occasionally stirring. 5. Garnish them with sesame seeds then serve them warm. 6. Enjoy.

Thai Style Brussel Sprouts

103

CHILI

Chive Dressing

Prep Time: 10 mins Total Time: 10 mins Servings per Recipe: 1 Calories 1519.3 Fat 109.4g Cholesterol 0.0mg Sodium 1830.3mg Carbohydrates 128.1g Protein 3.7g

Ingredients 1/2 C. sugar 1/2 C. vegetable oil 1/4 tsp. celery salt 1 garlic clove, crushed 1/2 C. vinegar

1/2 C. chili sauce or Sriracha 1 tbsp. chives, chopped 1 dash salt and pepper

Directions 1. 2. 3. 4.

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In a glass jar, add all the ingredients and seal tightly. Shake well to combine. Place in the fridge for about 1 hour. Enjoy the dressing over your favorite salad.

Chili Chive Dressing

Vegetarian Delight

Prep Time: 10 mins Total Time: 25 mins Servings per Recipe: 6 Calories 105 kcal Fat 7.7 g Carbohydrates 3.1g Protein < 7.3 g Cholesterol 0 mg Sodium 582 mg

Ingredients 1 (18 oz.) package extra-firm tofu, slice 1/2-inch thick 1 tbsp olive oil 1 pinch salt 1 pinch ground black pepper 2 tbsps soy sauce 2 tbsps Sriracha

1 1/2 tsps sesame oil 1 tsp chili-garlic sauce 1 tsp sesame seeds 1/2 tsp diced garlic 1 green onion, thinly sliced

Directions 1. 2. 3. 4. 5.

Set your oven to 450 degrees before doing anything else. Coat your pieces of tofu with olive oil, salt, and black pepper. Now lay them on a cookie sheet. Cook everything in the oven for 9 mins. Get a bowl, combine: green onions, soy sauce, garlic, Sriracha, sesame seeds, sesame oil, and chili garlic sauce. 6. Add in your tofu and stir the mix to evenly coat the pieces. 7. Place everything on the cookie sheet and cook the tofu for 5 more mins. 8. Enjoy.

Vegetarian Delight

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